Dairy Free Stuffed Cherry Tomatoes
These little bites are proof that party food doesn't have to feel like a compromise. Each cherry tomato is hollowed out and filled with a creamy, herb-flecked mixture of dairy free cream cheese, fresh chives, parsley, lemon juice, and a touch of garlic and onion powder — the kind of filling that tastes far more indulgent than it has any right to. The trick of slicing a flat bottom on each tomato keeps them sitting perfectly upright on the platter, which means they look as polished as anything you'd find at a catered event. Chilling them for at least 20 minutes before serving lets the filling firm up beautifully, so every bite holds together cleanly. A dusting of smoked paprika right before they hit the table adds a subtle smoky warmth and a pop of color that makes the whole platter look stunning. This recipe serves 6, making it an ideal starter or appetizer spread for a dinner party, holiday gathering, or casual get-together where you want something fresh and impressive without spending hours in the kitchen.
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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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