Spoon cream cheese mixture into a zip-top plastic bag; snip a small hole in 1 corner of bag, and squeeze mixture into cherry tomato cups.
Makes about 2 cups
2 (8-ounce) packages cream cheese, softened
1/4 cup country Dijon mustard
2 garlic cloves, pressed
1 teaspoon dried Italian seasoning
1/2 teaspoon ground oregano
1/4 teaspoon pepper
Beat together all ingredients at medium speed with an electric mixer until smooth. Cover and chill at least 1 hour.
Remove from refrigerator, and let stand 30 minutes. Serve with fresh vegetables.