Cucumber Stuffed Tomatoes

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• 

  Step 1

  Cut a thin slice off the tomato, scoop out the pulp with melon baller or spoon and turn over the tomatoes to drain on a paper towel. Discard tops and pulp (if you're a tomato monster like me, just eat the tops as you cut them!)

• Step 2

  Combine cream cheese and sour cream in a bowl and either mix with a spoon or beat with a hand mixer on low until smooth. Stir in cucumber, onion and dill until well combined.

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  Step 3

  Use a spoon or a piping bag to fill the tomatoes. Garnish with a sprinkle of fresh dill. Refrigerate until serving.

• Step 4

  Now that I've made this recipe I'd like to share a couple tips for making them, so you have an easier time than I did:

• Step 5

  Use larger cherry tomatoes or cocktail tomatoes instead of grape tomatoes. They're too small and too hard to work with.

• Step 6

  When cutting your tomatoes, cut the bottoms instead of the tops, so that the tomatoes will lay flat for you instead of rolling all over while you try to fill them and serve them.

• Step 7

  Chill the filling before you try and fill or pipe your tomatoes. After you whip the filling it can get kind of soft and thus harder to work with.

• Step 8

  Squeeze out any excess moisture from the cucumbers to avoid thinning the filling.

• Step 9

  If you're piping it into the tomatoes (which does make it more aesthetically pleasing), use a larger piping tip and one that is not star shaped. The cucumber gets stuck and you'll end up with a huge mess.

• Step 10

  For extra added tastiness, use chives instead of green onions, or add crumbled bacon!

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Emmyann07 · Sacramento, California, US · 49 projects 11th October 2014

Yum!

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