Ingredients
8 ounces cream cheese (room temperature)
2 tablespoons butter (room temperature)
2 tablespoons fresh dill, chopped
1 clove garlic, minced
48 cherry tomatoes
Instructions
- Wash the cherry tomatoes and pat them dry.
- Cut off the tops of each tomato with a small knife.
- Scoop out the pulp and seeds using a small spoon or melon baller, then place the hollowed tomatoes upside down on a paper towel to drain.
- In a bowl, mix together the cream cheese, butter, dill, and garlic until smooth.
- Transfer the filling to a piping bag or plastic bag with the corner cut off.
- Pipe the cream cheese mixture into each hollowed tomato.
- Arrange on a serving plate and chill until ready to serve.
Notes
Drain tomatoes well to prevent sogginess.
Can be made a few hours in advance and chilled.
Variations include adding feta, blue cheese, smoked salmon, or fresh herbs.
Serve cold for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed tomatoes
- Calories: 75
- Sugar: 2g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
