In a bowl, combine cream cheese and butter. Mix well.
8 ounces cream cheese, 2 Tablespoons butter
Add fresh dill and garlic. Set aside.
2 Tablespoons fresh dill, 1 clove garlic
Cut top quarter of cherry tomatoes off. Use a small spoon and scoop out seeds and pulp.
48 cherry tomatoes
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.
Notes
Amount of tomatoes may vary depending on size of tomatoes.
The larger round tomatoes are easier to manage than the small tomatoes.
Tips
Make certain butter and cream cheese are at room temperature
Can prepare tomatoes ahead of time and refrigerate until ready to fill. If excess liquid has formed in tomatoes, just dump out prior to filling.
Add fresh herbs on top as a garnish
Stuffed tomatoes are best served the same day they are made
Flavor OptionsYou can change up the herbs used in the cream cheese filling. Use what you have on hand or use your favorite! Just replace the dill with the following options.