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

Cherry tomatoes stuffed with creamy feta and cucumber

Points® value
Total Time
50 min
20 min
0 min
Cherry tomatoes are filled with a tangy mixture of cream cheese, feta and dill to give this tasty, bite-size appetizer a Greek flair. The cheese mixture also dubs as a hearty spread that pairs well with pita chips.Use a small teaspoon or melon baller to quickly remove the seeds from each tomato cavity. There’s no need to buy a fancy pastry bag to fill the tomatoes—use a zip-close plastic bag instead. Just spoon the filling into the bag, push all of the mixture to one corner, snip off corner with kitchen shears, and pipe evenly into each tomato cavity. These can be made several hours before serving.


Cherry tomatoes

24 medium, stems removed

Reduced fat whipped cream cheese

¼ cup(s), at room temperature

Crumbled feta cheese

3 Tbsp

Reduced calorie mayonnaise

1 Tbsp

Black pepper

tsp, freshly ground

English cucumber

¼ cup(s), finely diced


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.