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Stuffed Cherry Tomatoes with a cream cheese and fresh dill filling.
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5 from 5 votes

Stuffed Cherry Tomatoes

Cherry tomatoes stuffed with a savory cream cheese filling.
Prep Time45 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: cherry tomato appetizer, cream cheese stuffed tomatoes, stuffed cherry tomatoes
Servings: 48 tomatoes
Calories: 23kcal
Author: Kathy


  • 8 ounces cream cheese at room temperature
  • 2 Tablespoons butter at room temperature
  • 2 Tablespoons fresh dill chopped
  • 1 clove garlic minced
  • 48 cherry tomatoes


  • In a bowl, combine cream cheese and butter. Mix well.
  • Add fresh dill and garlic.  Set aside.
  • Cut top quarter of cherry tomatoes off. Use a small spoon and scoop out seeds and pulp.
  • Push tomatoes down just slightly so bottom of tomatoes becomes flat.
  • Put cream cheese mixture into a piping bag. Pipe into each cherry tomato.
  • Cover and refrigerate until needed. 
    Best served at room temperature.


  • Amount of tomatoes may vary depending on size of tomatoes.
  • The larger round tomatoes are easier to manage than the small tomatoes.

Flavor Options

You can change up the herbs used in the cream cheese filling. Use what you have on hand or use your favorite! Just replace the dill with the following options.
  • Basil - add 2 Tablespoons fresh chopped basil
  • Chives - add 2 Tablespoons fresh chopped chives
  • Thyme - add 1 Tablespoon fresh thyme
  • Rosemary - add 1 Tablespoon finely chopped fresh rosemary
  • Cilantro - add 2 Tablespoons fresh chopped cilantro
  • Parsley - add 2 Tablespoons  fresh chopped parsley


Calories: 23kcal | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 43mg | Vitamin A: 160IU | Vitamin C: 3.9mg | Calcium: 7mg | Iron: 0.1mg