Photo of Cherry tomatoes stuffed with creamy feta and cucumber by WW

Cherry tomatoes stuffed with creamy feta and cucumber

1
1
1
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
0 min
Serves
12
Difficulty
Easy
Cherry tomatoes are filled with a tangy mixture of cream cheese, feta and dill in this tasty, bite-size appetizer.

Ingredients

Fresh cherry tomato(es)

24 medium, stems removed

Low fat cream cheese

¼ cup(s), at room temperature

Crumbled feta cheese

3 tbsp(s)

Reduced calorie mayonnaise

1 tbsp(s)

Black pepper

pinch, freshly ground

English cucumber(s)

¼ cup(s), sliced, finely diced

Uncooked scallion(s)

2 tbsp(s), finely chopped (plus extra for garnish)

Fresh dill

2 tsp(s), chopped (plus extra for garnish)

Instructions

  1. Carve out a shallow cavity in bottoms of tomatoes (opposite stem end); gently squeeze out some of the seeds.
  2. In a small bowl, combine cream cheese, feta, mayonnaise and pepper; gently stir in cucumber, scallion and chopped dill. Spoon cheese mixture into a quart-size zip-close plastic bag; snip off one corner of bag and pipe mixture evenly into tomatoes.
  3. Arrange tomatoes on a serving platter; garnish with chopped scallions or dill. Refrigerate at least 30 minutes or until slightly chilled.
  4. Yields 2 stuffed tomatoes per serving.

Notes

The tomatoes should be able to stand upright. If not, cut a thin sliver of tomato off at the stem-end, so there is a flat surface for them to stand on. These can be made several hours before serving.