Blend snippets of fragrant fresh dill into cream cheese for an easy cherry-tomato filling.
To reduce the fat in each serving of these tomatoes by about 1 ram, use nonfat cream cheese and reduced-fat mayonnaise.
Use a miniature melon baller to hollow out the tomatoes.
To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle's tip with a kitchen scissors. Squeeze the cram cheese mixture into the tomato shells.
Prepare this recipe up to one day in advance, cover and refrigerate until serving time.
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