Cream Cheese Stuffed Cherry Tomatoes

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Cream cheese stuffed cherry tomatoes are a great, healthy snack. Creamy, garlicky and delicious! 

These cream cheese stuffed cherry tomatoes are a fun little snack to have on hand. They’re filled with a cream cheese and Greek yogurt filling and seasoned with garlic and some spices. Plus, they’re super light and make a great, quick finger food.

What are the benefits of eating cherry tomatoes?

Cherry tomatoes are just a miniature size of larger tomatoes and are still full of healthy nutrients. Tomatoes are an excellent source of vitamins A and C, and a good source of vitamin K and potassium.

Why you’ll love this recipe

• Quick, summer snack
• Perfect for garlic lovers
• No cooking or baking required
• Delicious side dish or snack

Ingredients

What you’ll need to make this recipe.

• Cherry tomatoes 
• Cream cheese
• Plain Greek yogurt
• Garlic paste
• Parmesan cheese
• Salt
• Ground pepper

How to make this recipe

1 – Wash, dry, then cut the tops off of the tomatoes.

2 – Using a small spoon (or with your hands), scoop out the flesh and seeds. Leaving the outer shell intact. Drain upside down on paper towels. 

3 – In a small bowl, combine the cream cheese, Greek yogurt, garlic paste, Parmesan cheese, salt and pepper. 

4 – Scoop mixture into a piping bag with a star tip. You can also scoop the filling into a zip top bag and snip the corner of the bag to pipe the filling.

5 – Fill each tomato with about 1 tsp of mixture.

6 – Serve immediately or cover and refrigerate.

How do I store my stuffed tomatoes?

Cover and refrigerate for up to a day.

Calories per serving (3 stuffed tomatoes): 47

Yield: 10 Servings

Cream Cheese Stuffed Cherry Tomatoes

Print

Cream cheese stuffed cherry tomatoes are a great, healthy snack. Creamy, garlicky and delicious!

Prep Time 15 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

• 30 cherry tomatoes, washed and dry
• 1/3 cup whipped cream cheese
• 1/4 cup plain Greek yogurt
• 2 tablespoons garlic paste
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon ground pepper

Instructions

1. Cut the tops off of the tomatoes. Using a small spoon (or with your hands), scoop out the flesh and seeds. Leaving the outer shell intact. Drain upside down on paper towels. 
2. In a small bowl, combine the cream cheese, Greek yogurt, garlic paste, Parmesan cheese, salt and pepper. 
3. Scoop mixture into a piping bag with a star tip. You can also scoop the filling into a zip top bag and snip the corner of the bag to pipe the filling.
4. Fill each tomato with about 1 tsp of mixture. Serve immediately or cover and refrigerate.

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Nutrition Information:

Yield:

10
Amount Per Serving: Calories: 47Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 187mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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