Serves: 24
Total Calories: 21

TOMATOES
24 cherry tomatoes
FILLING
1 (3-ounce) package cream cheese, softened
2 tablespoons mayonnaise or salad dressing
1/4 cup finely chopped seeded cucumber
1 tablespoon , finely chopped green onion
2 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed

1. Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out tomato, leaving 1/8-inch shell. Invert tomato shells on paper towels to drain.*

2. In small bowl, combine cream cheese and mayonnaise blend well. Stir in cucumber, onions and dill mix well.

3. Fill tomato shells with cream cheese mixture.** Refrigerate at least 2 hours before serving to blend flavors.


TIPS: * At this point, tomatoes can be covered and refrigerated for up to 24 hours.

** For easy filling, place cream cheese mixture in plastic squeeze bottle. Cut off 3/4 of bottle tip with scissors. Squeeze cream cheese mixture into tomato shells.

Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 20 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 15 mg 1% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fat

Nutritional Facts:

Serves: 24
Total Calories: 21
Calories from Fat: 20

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