Stuffed Cherry Tomatoes - cooking recipe

Ingredients

24 large cherry tomatoes
1/2 cup plain yogurt or 1/2 cup sour cream
3 tablespoons cream cheese
1/2 teaspoon dried dill, crushed fine
1/4 teaspoon dry mustard
1/2 teaspoon onion powder
parmesan cheese (optional)

Preparation

line strainer with 4 layers of paper towels.
Place strainer over a bowl.
Pour yogurt into prepared strainer.
Cover with plastic wrap.
Let set overnight in fridge.
Discard liquid.
Use as you would sour cream.
Cut tops off of tomatoes.
Scoop out and discard pulp.
Set shells aside.
Combine cheeses and spices.
Place mixture in ziplock bag.
Snip one end and pipe cheese mixture into tomato shells.
Fill tomatoes with mixture.
Top with parmesan and chill.