Ingredients:

* 36 cherry tomatoes
* 1 package (8oz) cream cheese, softened
* 1 tablespoon dry Italian salad dressing mix
* 2 tablespoons milk
* 3 tablespoons chopped fresh parsley

Preparation:

Place tomatoes stem-side down cut an x in each, to about 1/4-inch from the bottom of each tomato. Spread carefully to open the wedges without breaking. In a small bowl, combine cream cheese, dressing mix, and milk. Blend well.Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley.Refrigerate for up to 6 hours before serving.