Cherry Tomatoes Stuffed with Creamy Feta and Cucumber

Total Time
50 min
20 min
0 min
Cherry tomatoes are filled with a tangy mixture of cream cheese, feta and dill in this tasty, bite-size appetizer. These can be made several hours before serving.


fresh cherry tomato(es)

24 medium, stems removed

WW Whipped cream cheese spread

¼ cup(s), at room temperature

crumbled feta cheese

3 Tbsp

reduced calorie mayonnaise

1 Tbsp

black pepper

tsp, freshly ground

English cucumber(s)

¼ cup(s), finely diced

uncooked scallion(s)

2 Tbsp, finely chopped (plus extra for garnish)


2 tsp, chopped (plus extra for garnish)


  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 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. Serving size: 2 stuffed tomatoes


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.

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