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Stuffed Cherry Tomatoes


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  • 36 cherry tomatoes
  • 1 pkg (8 oz) cream cheese, softened
  • 1 tbsp dry Italian salad dressing mix
  • 2 tbsp milk
  • 3 tbsp chopped fresh parsley



Step 1

Place tomatoes stem side down. Cut an x in each, to
¼ from the bottom of each tomato. Spread carefully to open the wedges without breaking. In a small bowl, combine cream cheese, dressing mix, and milk; blend well. Fill each tomato with about 1 tsp of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving.

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