Creamy Stuffed Cherry Tomatoes

1 pkg. 8 oz cream cheese, softened
2 Tbl. mayonnaise
2 tsp. milk
2 Tbl. freshly chopped chives
3 Tbl. freshly grated Parmesan cheese
1 garlic clove, minced
salt and pepper to taste
24 large cherry tomatoes

1. Seed and core tomatoes (I used a very small melon baller)

2. In a small bowl, combine cream cheese, Parmesan cheese, mayo, milk, chives and garlic; mix well. Season with salt and pepper.

3. Pipe filling into tomatoes. Eat right away or can be refrigerated for up to 2 hours. Filling can also be used on other fresh vegetables or crackers.

Recipe from {Amberlee}