Stuffed Cherry Tomatoes (Print Version)

# Ingredients:

01 - 8 ounces cream cheese, softened
02 - 2 tablespoons butter, softened
03 - 2 tablespoons fresh dill, chopped
04 - 1 clove garlic, minced
05 - 48 cherry tomatoes

# Instructions:

01 - In a bowl, combine cream cheese and butter. Mix well until smooth.
02 - Stir in fresh dill and minced garlic. Set aside.
03 - Cut the top quarter off each cherry tomato. Use a small spoon to scoop out seeds and pulp.
04 - Press each tomato down gently to flatten the bottom for stability.
05 - Place the cream cheese mixture into a piping bag. Pipe the mixture into each prepared tomato until full.
06 - Cover and refrigerate until ready to serve. Best served at room temperature.

# Notes:

01 - Ensure cream cheese and butter are at room temperature for easy mixing.
02 - For an even flavor, distribute the dill and garlic thoroughly in the mixture.

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