Mix up the dill and cream cheese.
In a stand mixer, mix the softened cream cheese with the ranch dressing seasoning and herbs. Mix until well combined. Spoon into a piping bag with a star tip.
Prepare the cucumbers. Remove the peel. Using a fork, score the sides. Slice into 1-inch-thick slices.
Using a melon baller, remove a portion of the center of one side of the cucumber, leaving a half moon crater.
Pike the herb cream cheese mixture into the crater, enough to stick out of the top about ½ inch.
Add a half cherry tomato partially buried into the herb cream cheese.
Sprinkle additional salt, herbs and spice mix for additional color. Chill in fridge until ready to serve. Serve chilled and enjoy!