Stuffed Cherry Tomatoes Two Ways

• 2 pints cherry tomatoes
• 4 ounces cream cheese, softened
• 2 tablespoons ketchup
• 1/2 teaspoon dill weed
• 1/3 pound cooked small shrimp, peeled and deveined
• Fresh dill sprigs
• 1 medium ripe avocado, peeled
• 1 tablespoon finely chopped onion
• 4 teaspoons lemon juice
• 1 garlic clove, minced
• 3 bacon strips, cooked and crumbled

1. Cut a thin slice off the bottom of each tomato with a sharp knife to allow it to sit flat. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
2. For Cream Cheese & Shrimp Tomatoes: In a small bowl, combine the cream cheese, ketchup and dill weed. Spoon into half of the tomatoes. Top with shrimp and dill sprigs. Refrigerate until serving.
3. For Guacamole & Bacon Tomatoes: In a small bowl, mash the avocado; stir in the onion, lemon juice and garlic. Spoon into half of the tomatoes. Top with bacon. Refrigerate until serving.

tomatoes, cream cheese, ketchup, dill weed, shrimp, dill sprigs, avocado, onion, lemon juice, garlic, bacon

Taken from www.tasteofhome.com/recipes/stuffed-cherry-tomatoes-two-ways/ (may not work)