Cheese Stuffed Cherry Tomatoes

1. 1

   In a food processor or blender, blend the cream cheese, feta cheese green onion, pepper and oregano, until smooth, scrape down the sides, add the tablespoon of either yogurt or sour cream ( only if necessary, the mixture should be spoonable).

2. 2

   Cover and refrigerate for 1 hour.

3. 3

   Rinse the cherry tomatoes and remove stems.

4. 4

   With a sharp knife, cut a slice fron the non-stem end of each tomato.

5. 5

   With a small spoon scoop out as much of the seeds and pulp and you can (discard them), arrange the hollow tomatoes on paper towel lines plate to drain.

6. 6

   After the cheese mixture has chilled for 1 hour, transfer the it to a small zipper-top plastic bag, squeeze out air.

7. 7

   Snip off one corner, squeeze the cheese filling into each tomato, arrange on serving dish and sprinkle with paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.