Stuffed Tomato Appetizers

From the kitchen of Jolene

36 whole cherry tomatoes
8 ounces cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped, fresh parsley

Place tomatoes, stem side down, on cutting board. Make an "X" cut to within 1/4 inch of bottom of each tomato. Carefully spread to open.

In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 teaspoon of cream cheese mix ( or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving.