Follow these simple steps to create your delicious  Stuffed Cherry Tomatoes. The process is straightforward and requires no cooking, making it an ideal recipe for quick preparation.

1. Prepare the Tomatoes: Gently wash the cherry tomatoes under cool running water and pat them completely dry with paper towels or a clean kitchen towel. Ensuring they are dry helps the filling adhere better and prevents a watery result.
2. Slice the Tops: Using a small, sharp paring knife, carefully slice off the very top (stem end) of each cherry tomato, about 1/4 inch down. This creates an opening for the filling and a stable base if you trim a minuscule amount off the bottom (optional, only if needed for stability, be careful not to cut through). Discard the tops or save them for stock.
3. Scoop Out the Seeds: This is the most delicate step. Use a small melon baller, a 1/4 teaspoon measuring spoon, or the tip of your paring knife (very carefully!) to gently scoop out the seeds and pulp from the inside of each tomato. Try to create a hollow cavity without piercing through the bottom or sides of the tomato walls. It helps to twist the spoon or tool gently. Turn the hollowed-out tomatoes upside down on a paper towel-lined plate or tray for a few minutes to allow any excess juice to drain out. This step is crucial for preventing a soggy filling.
4. Prepare the Filling: In a medium-sized bowl, combine the softened cream cheese, finely chopped fresh dill, finely chopped fresh chives, garlic powder, onion powder, salt, and freshly ground black pepper. If using, add the optional fresh lemon juice now.
5. Mix the Filling: Using a fork or a small rubber spatula, mix the ingredients thoroughly until well combined, smooth, and creamy. Ensure there are no large lumps of cream cheese and that the herbs and seasonings are evenly distributed. Taste the filling at this point and adjust seasoning (salt, pepper) if necessary. It should be flavourful, as the tomato itself is relatively mild.
6. Stuff the Tomatoes: Now it’s time to fill the prepared tomato shells. You have a few options for this:
   • Spoon Method: Use a small spoon (like an espresso spoon or a 1/4 teaspoon measure) to carefully spoon the filling into each hollowed-out tomato. Fill them generously, allowing the filling to mound slightly over the top.
   • Piping Bag Method (Recommended for neatness): For a cleaner, more professional look, transfer the cream cheese filling into a piping bag fitted with a small star tip or round tip. Alternatively, you can use a sturdy zip-top plastic bag – simply fill the bag, push the filling towards one corner, and snip off a tiny bit of the corner. Gently pipe the filling into each tomato cavity, creating a small swirl or mound on top. This method is generally faster and tidier once you get the hang of it.
7. Chill (Important Step): Arrange the stuffed cherry tomatoes on a serving platter or tray. Cover loosely with plastic wrap (try not to let the wrap touch the filling directly, or use a container with a lid) and refrigerate for at least 15-30 minutes before serving. Chilling allows the filling to firm up slightly and the flavours to meld together beautifully. It also ensures the appetizer is served refreshingly cool. They can be chilled for up to 2-3 hours if needed.
8. Garnish and Serve: Just before serving, you can optionally garnish the stuffed tomatoes for extra visual appeal. Sprinkle with a little extra chopped fresh dill or chives, a tiny pinch of paprika for colour, or even a few toasted sesame seeds or poppy seeds for texture. Serve chilled as a delightful appetizer or snack.