Garden Veggie Tomatoes

Confession: I don’t always eat five or more servings of veggies each day. I know, I know – I should. I LIKE vegetables, it’s just that I also like so much other food. Now that spring is here, there are plenty of fresh vegetables around, giving me one less excuse. Now I just need to make them fun to eat … and what’s more fun to eat than cute little stuffed tomatoes? Five a day, here I come!

Garden Veggie Tomatoes

By Lisa Ek

• 3 Tbsp. Garden Veggie Dip Mix
• 8 oz. softened cream cheese
• Cherry tomatoes
• Blue Aztec Chips
• Minced fresh parsley (optional)

Combine first 2 ingredients; chill 2 hours. Cut tomatoes lengthwise through the stem end almost through (don’t cut all the way). Make a second cut perpendicular to the first, almost cutting the tomatoes into quarters (but don’t cut all the way through). Roll the cream cheese mixture into scant 1-inch balls; put one cheese ball into each tomato. Set filled tomatoes on a serving plate with Blue Aztec Chips on one side. Sprinkle tomatoes with minced fresh parsley if desired. Makes 6-8 servings.

Tips:

• Use cherry tomatoes versus grape tomatoes because they’re a little larger.
• If you’re really ambitious, you can hollow out the tomatoes with a melon baller rather than cut them in the X pattern.
• You can sometimes find cherry tomatoes in different colors such as yellow or even green.
• Serve the Garden Veggie Tomatoes with other assorted veggies such as baby carrots or sugar snap peas to round out your serving platter.

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