Cherry tomatoes stuffed with a savory cream cheese filling.
In a bowl, combine cream cheese and butter. Mix well.
Add fresh dill and garlic. Set aside.
Cut top quarter of cherry tomatoes off. Use a small spoon and scoop out seeds and pulp.
Push tomatoes down just slightly so bottom of tomatoes becomes flat.
Put cream cheese mixture into a piping bag. Pipe into each cherry tomato.
Cover and refrigerate until needed.
Best served at room temperature.