A Southern classic reimagined, this irresistible Tomato Pie Dip is perfect for any occasion of the season. With layers of ripe, juicy tomatoes, fresh basil, and a creamy three-cheese spread, this crowd-pleasing dip brings all the comfort of a traditional tomato pie straight to your appetizer spread.
“The dip is very creamy and so flavorful with the tomatoes. Basil lightens up the palate quite a bit, and it doesn’t taste greasy,” said test kitchen cross-tester Renu Dhar. “It’s quite fun and very communal.”
Ingredients
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cooking spray
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3 red beefsteak tomatoes, cored
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1 teaspoon kosher salt, divided
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1 (8-ounce) package cream cheese, softened
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1/2 cup mayonnaise
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1/2 cup chopped Vidalia onion (from 1 small [5 ounce] onion)
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1/4 cup loosely packed fresh basil leaves, cut into thin slices, plus more for garnish
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1/2 cup shredded low-moisture part-skim mozzarella cheese
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1/4 cup freshly grated Parmesan cheese
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1 1/2 teaspoons hot sauce (such as Tabasco)
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1 teaspoon Worcestershire sauce
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1/2 teaspoon onion powder
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1/4 teaspoon freshly ground black pepper
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1 cup shredded sharp Cheddar cheese
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crostini toast
Directions
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch skillet with cooking spray; set aside.
Dotdash Meredith Food Studios
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Trim top and bottom of 1 of the tomatoes; cut into 6 (1/4-inch-thick) slices; place slices between 2 layers of paper towels; set aside. Seed and chop remaining tomatoes; place in a colander set over a medium bowl; sprinkle with 1/4 teaspoon of the salt, tossing gently to distribute salt. Let stand for 10 minutes. Lightly pat tomatoes dry with a clean kitchen towel; discard liquid.
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While tomatoes are resting, stir together cream cheese, mayonnaise, onion, basil, mozzarella cheese, Parmesan cheese, hot sauce, Worcestershire sauce, onion powder, black pepper, 3/4 cup of the Cheddar cheese, and remaining 3/4 teaspoon salt in a medium bowl until thoroughly combined; gently fold in chopped tomatoes until evenly distributed.
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Transfer tomato mixture to prepared skillet, spreading it into an even layer. Sprinkle evenly with remaining 1/4 cup Cheddar cheese and top with sliced tomatoes.
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Bake in the preheated oven until cheese is fully melted and edges are bubbling, 25 to 30 minutes.
Dotdash Meredith Food Studios
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Garnish with additional basil and serve immediately with crostini.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 311 | Calories |
| 28g | Fat |
| 8g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 311 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 11g | 57% |
| Cholesterol 56mg | 19% |
| Sodium 555mg | 24% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 4g | |
| Protein 9g | 18% |
| Vitamin C 13mg | 14% |
| Calcium 223mg | 17% |
| Iron 0mg | 3% |
| Potassium 300mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
