Slice cucumbers into rounds, about ½-inch thick. We like the striped look of the partially peeled cucumbers. Slice the grape (or cherry) tomatoes in half (or quarters, if they are larger) and set aside.

In a bowl of a stand mixer or with an electric hand mixer combine the cream cheese, Greek yogurt, fresh Dill and Ranch dressing powder. Mix until well combined.

Add this cheese mixture to a piping bag with a tip (if you don't have one, you can use a large Ziplock bag with the tip of the corner snipped off).

Pipe the cream cheese mixture onto each cucumber round, then top with a cherry tomato half. Add an additional sprig of dill to each one for an added garnish if desired.