Shelly's Recipe

CREAMY STUFFED CHERRY TOMATOES

Category: Cold

1 package (8 ounces) cream cheese, softened
2 tbsp mayonnaise
2 tsp milk
2 tbsp snipped fresh basil leaves or chives
1 garlic clove, pressed
Salt and coarsely ground black pepper to taste
24 large cherry tomatoes, seeded and cored (about 1 pound)

In small bowl, combine cream cheese, mayonnaise, milk, basil and garlic; mix well. Season with salt and black pepper. 2.Place tomatoes into Boat; pipe cream cheese mixture into tomatoes. Serve immediately or refrigerate up to 2 hours. Yield: 12 servings

Cook's Tips: This cheese filling can be used to stuff other fresh vegetables such as split pea pods, Belgian endive leaves or celery sticks. It is also delicious spread onto thin wheat crackers.