(Ingredients:
- 36 cherry tomatoes
- 1 package (8oz) cream cheese, softened
- 1 tablespoon dry Italian salad dressing mix
- 2 tablespoons milk
- 3 tablespoons chopped fresh parsley
Preparation:
Place tomatoes stem-side down; cut an x in each, to about 1/4-inch 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 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving.
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