36 whole cherry tomatoes
8 oz cream cheese, softened
1 tbsp dry Italian salad dressing mix
2 tbsp milk
3 tbsp parsley, chopped
Place tomatoes, stem side down, on cutting board.
Make an “X” cut to within ¼ inch of bottom of each tomato.
Carefully spread to open.
In small bowl, combine cream cheese, dressing mix and milk. Blend well.
Fill each tomato with heaping ½ teaspoon of cream cheese mix (or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley.
Refrigerate up to 6 hours before serving.
Sugar: 1g
:
Calcium: 9mg
Calories: 25kcal
Carbohydrates: 1g
Cholesterol: 7mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Potassium: 49mg
Protein: 1g
Saturated Fat: 1g
Sodium: 34mg
Vitamin A: 194IU
Vitamin C: 4mg
