1 pt. cherry tomatoes
8 oz. cream cheese
1/4 to 1/2 c. sour cream
2 cloves garlic, crushed
1 1/2 tbsp. parsley
1 tsp. dill weed

Cut the bottom off of each tomato (they won't roll if they are standing on their tops), and, using a small melon baller scoop, cut the inside. Combine cream cheese, garlic, parsley and dill. Add enough sour cream to bring the mixture to a pipeable consistency. Fit a pastry bag with a large star tip and fill with the cheese. Pipe into the tomatoes.