1. In a blender, puree the garlic, dill and chopped green onions with a dash of salt.
2. Add the two cheeses, but slow the speed to prevent melting.
3. Remove the stem-part of the tomatos' tops. Cut twice across the top in an 'X' pattern on each tomato; centered on where the stem-part used to be.
4. Spread each tomato open along the cuts and stuff them with the cheese. Arrange them on a plate and cover.
5. Put them in the refrigerator for an hour or so before serving.

This recipe makes 20 - 30 stuffed tomatos.