These are such a party pleaser, and so perfect for an Easter dinner or Spring celebration. Also very fun to make if you use a couple of easy tricks.
- Trick #1: Make sure you choose a very thick dip or flavored cottage cheese
- Trick #2: I recommend having a chop stick or pointy skewer and a medicine syringe on hand….
Once you have all your supplies ready and washed, let’s get to it!
Step 1: I recommend doing this step first. In order to do so, just puncture a small hole at the bottom of each tomato with a skewer or chop stick, and carefully “shove” your chives or green onions in as far as they’ll go. Set these aside.
- You may need to take a knife and make an ever-so-tiny criss cross cut to get things moving a little. As long as the hole isn’t too big, the chives will stay intact.
Steps 2 – 3: Make a criss cross slit across the top of each tomato down to the base, and use a syringe to fill them up with the dip of your choice.
Step 4: Place on a platter and tie with a ribbon for “garnish.”
Edible Tulips
Prep time:
Total time:
Serves: 10
Ingredients
- 5 red oval shaped cherry tomatoes
- 5 yellow "sunburst" tomatoes
- Ranch dip or cottage cheese with herbs
- Two bunches of green onions or chives
Instructions
- Puncture the bottoms of the tomatoes with a skewer and gently but firmly push the tips of the chives or onions into the tomato as far as it will go.
- Make a criss cross cut on the tops of the tomatoes and fill them with ranch or cottage cheese dip, using a medicine syringe.
- Tie them together with a bow.
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I’m sorry, but who wold want to eat a raw whole scallion like that? I don’t think anybody would.
I am pretty sure most people would be smart enough to just eat the tomato and leave the scallion. I think it is super cute and I know my guests would think so too.
Me myself would use green onion those are great eaten raw.