Tomato Pie Dip
Warm, cheesy tomato pie dip made with fresh heirloom tomatoes, three cheeses, sweet onion, and basil. This easy baked appetizer captures all the flavors of a classic Southern tomato pie!
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.
Nutrition Facts
Calories: 200kcal, Carbohydrates: 4g, Protein: 7g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 28mg, Sodium: 579mg, Potassium: 156mg, Fiber: 1g, Sugar: 2g, Vitamin A: 671IU, Vitamin C: 7mg, Calcium: 183mg, Iron: 0.3mg