Ingredients
2 large cucumbers16 cherry tomatoes1 package (8 ounces) cream cheese, softened1/4 cup finely chopped sweet red pepper2 tablespoons finely chopped celery2 tablespoons finely chopped green onion1 tablespoon finely chopped carrot1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon onion powder
Preparation
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop 2 slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.
In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.
Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
