Tomato Pie Dip
This warm, cheesy Tomato Pie Dip is the ultimate summer appetizer that captures all the flavors of a classic Southern tomato pie in a creamy, dippable form. Made with fresh heirloom tomatoes, a blend of cheeses, and aromatic basil, this dip comes together in under an hour and is guaranteed to be the star of any gathering.
This baked dip is incredibly flavorful and perfect for summer when tomatoes are at their peak. The combination of creamy cheeses, sweet Vidalia onion, and fresh herbs creates an irresistible dip that pairs perfectly with crispy crostini.
Serve it at summer parties, game-day gatherings, or as a cozy appetizer before dinner. It’s elegant enough for entertaining but simple enough for a casual get-together!
What is tomato pie dip?
This delicious dip is a deconstructed version of the classic Southern tomato pie. It features a creamy, cheesy base packed with fresh chopped tomatoes, sweet onion, and basil, all baked to bubbly perfection and topped with roasted tomato slices. The result is a warm, savory dip that tastes just like the beloved summer pie but in an easy, scoopable form.
They’re the perfect balance of flavors: tangy, creamy, savory, and fresh all in one bite!
Why you’ll love this dip
- This easy baked dip comes together in just 15 minutes of prep time.
- It looks beautiful on any party spread with minimal effort.
- Serve it as an ideal summer appetizer, side dish, or even a light lunch.
Ingredients needed
- Heirloom tomatoes: Fresh, ripe heirloom tomatoes provide the sweet, tangy flavor that defines this dip. Their juicy texture and vibrant color make this dish special.
- Cream cheese: Creates a rich, creamy base for the dip and helps bind all the ingredients together.
- Mayonnaise: Adds tanginess and helps create that signature creamy texture.
- Vidalia onion: Sweet Vidalia onion provides a mild, sweet flavor that complements the tomatoes perfectly without overpowering them.
- Fresh garlic: Adds a punch of savory flavor that brings the whole dish together.
- Fresh basil leaves: Adds a fresh, slightly peppery flavor that brightens the dip and complements the tomatoes beautifully.
- Mozzarella cheese: Melts beautifully to create that gooey, stretchy texture everyone loves.
- Parmesan cheese: Adds a salty, nutty depth of flavor to the cheese mixture.
- Smoked paprika: Infuses the dip with a subtle smoky warmth that elevates the overall flavor profile.
- Worcestershire sauce: Adds a savory, umami depth that enhances the tomato flavor.
- Onion powder: Provides extra onion flavor that blends seamlessly into the creamy base.
- Sharp Cheddar cheese: Creates a golden, bubbly topping with a bold, tangy flavor.
- Crostini toast: The perfect vehicle for scooping up all that cheesy, tomatoey goodness.
How do you make this pie dip?
Prepare the tomatoes:
- Preheat your oven to 350°F and lightly coat a 10-inch skillet with cooking spray.
- Trim the top and bottom of one tomato and cut it into 6 (¼-inch-thick) slices. Place these slices between paper towels to absorb excess moisture and set aside.
- Seed and chop the remaining tomatoes, then place them in a colander set over a bowl.
- Sprinkle with ¼ teaspoon of salt, toss gently, and let stand for 10 minutes to release excess liquid.
- Lightly pat the chopped tomatoes dry with a clean kitchen towel and discard the collected liquid.
PRO TIP: Removing excess moisture from the tomatoes is crucial for a thick, creamy dip that won’t become watery. Don’t skip the salting and draining step!
Make the cheese mixture:
- In a medium bowl, stir together the softened cream cheese, mayonnaise, chopped onion, pressed garlic, fresh basil, mozzarella cheese, Parmesan cheese, smoked paprika, Worcestershire sauce, onion powder, black pepper, ¾ cup of the Cheddar cheese, and the remaining ¾ teaspoon salt.
- Mix until everything is thoroughly combined and smooth.
- Gently fold in the chopped tomatoes until they’re evenly distributed throughout the cheese mixture.
PRO TIP: Make sure your cream cheese is fully softened to room temperature so it mixes smoothly without any lumps.
Assemble the dip:
- Transfer the tomato-cheese mixture to your prepared skillet, spreading it into an even layer.
- Sprinkle the remaining ¼ cup of Cheddar cheese evenly over the top.
- Arrange the reserved tomato slices on top of the cheese for a beautiful presentation.
PRO TIP: The sliced tomatoes on top not only look gorgeous but also roast slightly in the oven, intensifying their sweetness.
Bake:
- Place the skillet in the preheated oven and bake until the cheese is fully melted and the edges are bubbling, about 25 to 30 minutes.
- The top should be golden, and the dip should be hot and bubbly throughout.
PRO TIP: Keep an eye on the dip during the last few minutes of baking to prevent the cheese from over-browning. You want it golden, not burnt.
Serve:
- Remove from the oven and let cool for 5 minutes before serving.
- Garnish with additional chopped fresh basil.
- Serve immediately with crostini toast for dipping.
PRO TIP: This dip is best served warm straight from the oven. If you need to make it ahead, prepare the dip (without baking), refrigerate, and bake just before serving.
Serving
Serve this savory tomato pie dip alongside grilled BBQ marinated chicken, Traeger pork tenderloins, or lemon basil chicken kebabs.
It’s also great with fresh vegetables, pita chips, or crusty bread for dipping!
Perfect for summer parties, game days, or holiday gatherings!
Sandy’s tips and substitutions:
- Choose the right tomatoes: Heirloom tomatoes offer the best flavor, but you can also use Roma or vine-ripened tomatoes when heirlooms aren’t available.
- Drain thoroughly: Properly draining the chopped tomatoes is key to preventing a watery dip. Don’t rush this step!
- Make ahead: You can prepare the cheese mixture (without baking) up to 2 days in advance. Store covered in the refrigerator and bake when ready to serve.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Crostini alternatives: Serve with pita chips, baguette slices, crackers, or fresh vegetable sticks for gluten-free options.
Variations:
- Add spice: Include a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Herb variations: Swap fresh basil for fresh oregano, thyme, or a combination of Italian herbs.
- Add protein: Fold in cooked bacon bits or pancetta for a smoky, savory addition.
- Breadcrumb topping: Sprinkle with buttered breadcrumbs before baking for a crunchy, crispy top layer.
- Individual servings: Divide the dip among small ramekins for individual portions that look elegant at parties.
- Cold version: Serve this as a cold dip by omitting the baking and chilling thoroughly before serving.
If you loved this tomato pie dip, don’t forget to try the real deal – my Crustless Tomato Pie recipe!
More baked dips you may want to try:
Get the Recipe:
Tomato Pie Dip
Ingredients
- 3 large heirloom tomatoes, cored
- 1 teaspoon kosher salt, divided
- 1 8 ounce cream cheese, softened
- ½ cup mayonnaise
- ½ cup chopped sweet Vidalia onion, from 1 small [5 ounce] onion
- 1 garlic clove, pressed
- ⅓ cup loosely packed fresh basil leaves, cut into thin slices, plus more for garnish
- ½ cup mozzarella cheese, shredded
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded sharp Cheddar cheese
- crostini toasts
Equipment
- Skillet
Instructions
- Preheat your oven to 350°F and lightly grease a 10-inch skillet with cooking spray. Set aside.
- Slice the top and bottom off one of the tomatoes, then cut it into 6 slices, each about ¼-inch thick. Lay those slices between paper towels to absorb moisture and set them aside.
- Chop the remaining tomatoes, discarding the seeds. Transfer the chopped pieces to a colander set over a bowl. Sprinkle with ¼ teaspoon of the salt, toss lightly, and allow them to drain for 10 minutes. After resting, gently pat the tomatoes dry with a kitchen towel and pour off the collected liquid.
- In a medium bowl, combine the softened cream cheese, mayonnaise, onion, pressed garlic, basil, mozzarella, Parmesan, smoked paprika, Worcestershire sauce, onion powder, pepper, ¾ cup of the Cheddar, and the remaining ¾ teaspoon salt. Stir until smooth, then carefully fold in the drained chopped tomatoes.
- Spoon the mixture into the prepared skillet, smoothing it into an even layer. Top with the remaining ¼ cup Cheddar and arrange the reserved tomato slices over the surface.
- Bake for 25 to 30 minutes, until the cheese is fully melted and the edges are bubbling.
- Finish with a sprinkle of fresh basil and serve warm with crostini.
Notes
Sandy’s tips:
- Choose the right tomatoes: Heirloom tomatoes offer the best flavor, but you can also use Roma or vine-ripened tomatoes when heirlooms aren’t available.
- Drain thoroughly: Properly draining the chopped tomatoes is key to preventing a watery dip. Don’t rush this step!
- Make ahead: You can prepare the cheese mixture (without baking) up to 2 days in advance. Store covered in the refrigerator and bake when ready to serve.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Crostini alternatives: Serve with pita chips, baguette slices, crackers, or fresh vegetable sticks for gluten-free options.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
