Stuffed Cherry Tomatoes
- 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
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.