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Slice a thin sliver off the bottom of each cherry tomato so it sits flat without rolling. Cut off the top quarter of each tomato and use a small spoon or melon baller to scoop out the seeds and pulp, leaving a clean shell. Place the hollowed tomatoes cut-side down on a paper towel-lined plate and let them drain for 10 minutes.
In a mixing bowl, combine the softened dairy free cream cheese, chives, parsley, lemon juice, garlic powder, and onion powder. Season with salt and pepper and stir until smooth and evenly combined.
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