Slice cucumbers into 1/2-inch rounds. Then, slice the grape tomatoes in half and set aside.
In a small bowl, combine cream cheese, Greek yogurt, dill and ranch seasoning. Mix well using an electric mixer or mix by hand until smooth, about 2 minutes.
Transfer cream cheese mixture into a piping bag. If you don’t have one, use a large ziploc bag and cut off the bottom edge to create a hole. Another option, you can use a spoon to dollop topping on cucumbers.
Pipe or dollop cream cheese mixture on to the cucumbers. Top with sliced grape tomatoes. Serve immediately.
