Instructions: Remove stems from tomatoes. Cut thin slice off bottom of each tomato.

With small spoon or melon baller, carefully hollow out tomato, leaving 1/8-inch shell. Invert tomato shells on paper towels to drain. In a small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill, mix well. Fill tomato shells with cream cheese mixture. Refrigerate at least 2 hours before serving to blend flavors.

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