1. In a bowl or your food processor, mix cream cheese, mayo, green onions and ranch seasoning until smooth. Add salt and pepper until desired taste is reached.
2. Slice cucumbers into 1 inch pieces.
3. Add mixture into a plastic ziplock bag (or pastry bag if you have one). Add filling to the bag, and cut off 1/2 inch of the tip at the corner. Twist the ziplock until the mixture is all compact to the corner of the bag to pipe onto the cucumbers.
4. Pipe filling onto each cucumber and garnish with two of the cherry tomato slices and fresh herbs, if desired.
Recipe serves around 24 bites.