Ingredients Jump to Instructions ↓

  1. 24 Cherry tomatoes - (about 1 pint)

  2. 1/2 cup 118ml Plain yogurt cheese

  3. 3 tablespoons 45ml Light or nonfat cream cheese - softened

  4. 1/2 teaspoon 2 1/2ml Dried dill weed

  5. 1/4 teaspoon 1 1/3ml Dry mustard

  6. 1/8 teaspoon 0.6ml Onion powder Finely chopped pecans - optional Shredded fresh parmesan cheese - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut off tops of tomatoes. Scoop out and discard pulp. Set shells aside. Combine cheeses in small mixing bowl. Stir in dill weed, mustard and onion powder. Spoon or pipe mixture evenly into tomato shells (about 1 teaspoon each). Sprinkle tops with pecans or Parmesan cheese. Chill.


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