Stuffed Cherry Tomatoes

Ingredients:
36 cherry tomatoes
1 package (8 ounces) cream cheese, softened
1 tablespoon Good Season Zesty Italian dry mix
2 tablespoons milk
3 tablespoons chopped fresh parsley

Place tomatoes stem-side down. With a serrated knife
carefully cut off the top 1/8 inch or so of each tomato.
With a small spoon or knife carefully scoop out a small
amount of tomato. Set tomatoes on a platter. 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.