Anti Inflammatory Dairy Free Stuffed Cherry Tomatoes
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Learn more →Ingredients
6 servings
For the tomatoes
- 24 cherry tomatoes
For the filling
- 8 oz dairy free cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
For serving
- ¼ tsp smoked paprika (optional)
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Slice a thin sliver off the bottom of each cherry tomato so it sits flat without rolling. Cut off the top quarter of each tomato and use a small spoon or melon baller to scoop out the seeds and pulp, leaving a clean shell. Place the hollowed tomatoes cut-side down on a paper towel-lined plate and let them drain for 10 minutes.
- 2
In a mixing bowl, combine the softened dairy free cream cheese, chives, parsley, lemon juice, garlic powder, and onion powder. Season with salt and pepper and stir until smooth and evenly combined.
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