Cherry Tomatoes Stuffed with Creamy Feta and Cucumber
- Total Time
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 spread¼ cup(s), at room temperature
crumbled feta cheese3 Tbsp
reduced calorie mayonnaise1 Tbsp
black pepper⅛ tsp, freshly ground
English cucumber(s)¼ cup(s), finely diced
uncooked scallion(s)2 Tbsp, finely chopped (plus extra for garnish)
dill2 tsp, chopped (plus extra for garnish)
- Carve out a shallow cavity in bottoms of tomatoes (opposite stem end); gently squeeze out some of the seeds.
- 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.
- Arrange tomatoes on a serving platter; garnish with chopped scallions or dill. Refrigerate at least 30 minutes or until slightly chilled.
- Serving size: 2 stuffed tomatoes