1 pt. cherry tomatoes

FILLING:

1 (3 oz.) pkg. cream cheese, softened
1/4 c. ranch dressing
2 tbsp. thinly sliced green onions
2 tbsp. finely chopped water chestnuts
2 tbsp. finely chopped walnuts

Slice off tops of tomatoes. Scoop out pulp with small melon ball cutter (reserving pulp to use as necessary to thin filling). Drain tomatoes upside down on paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving time. Yield: about 24 appetizer tomatoes.