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Creamy Stuffed Cherry Tomatoes

1   package (8 ounces) cream cheese, softened
2   tablespoons mayonnaise
2   teaspoons milk
2   tablespoons snipped fresh basil leaves or chives
1   garlic clove, pressed
   Salt and coarsely ground black pepper to taste
24   large cherry tomatoes, seeded and cored (about 1 pound)
  1. In small bowl, combine cream cheese, mayonnaise, milk, basil and garlic; mix well. Season with salt and black pepper.
  2. Place tomatoes into Boat; pipe cream cheese mixture into tomatoes. Serve immediately or refrigerate up to 2 hours.

Yield: 12 servings

Cook's Tips: This cheese filling can be used to stuff other fresh vegetables such as split pea pods, Belgian endive leaves or celery sticks. It is also delicious spread onto thin wheat crackers.