Tomato Pie Dip
This Tomato Pie Dip is the perfect summer recipe. Loaded with ripe tomatoes, a blend of cheese and spices and baked to crispy cheesy perfection. This easy recipe will have your friends and family coming back for more.
If you love this recipe, give my Spicy Bruschetta with Calabrian Butter Baguettes, unstuffed banana peppers or crispy zucchini roll ups a try.
Why You’ll Love This Recipe
Easy to make. You only need a few simple fresh ingredients to make this tomato pie appetizer recipe.
Simple yet gourmet. This dish is loaded with flavor. The cheese blend is perfect with the tomatoes.
Recipe Ingredients
- Tomatoes: You’ll need 5-6 cups of diced tomatoes. I like using beefsteak.
- Cheese: This tomato pie dip recipe calls for grated parmesan, shredded mozzarella and whipped cream cheese.
- Mayonnaise: You’ll need a touch of mayonnaise for this recipe to add some tangy flavor.
- Seasoning: This recipe calls for kosher salt, garlic powder and Italian seasoning.
- Butter: You’ll need about 1-2 tablespoons of butter to toast the panko breadcrumbs.
- Breadcrumbs: This recipe calls for panko breadcrumbs. Toast them in a hot pan with butter.
- Basil: This recipe calls for fresh basil chiffonade.
Expert Tips
- As you dice the tomatoes add them to a few layers of paper towel to absorb excess moisture. Also pat the top of the tomatoes with paper towel to absorb moisture.
- Once the tomatoes are in the prepared baking dish pat the top once more with paper towel. It makes it easier to spread the cheese.
- If the cheese mixture is too cold, it will be difficult to spread.
- Do not use overly ripe tomatoes. They will become soggy and release too much juice.
How to Make
Preheat the oven to 350 degrees. Lightly spray an 8×14 inch glass baking dish with avocado oil spray. Set aside.
Prep the Tomatoes
Medium / large dice the tomatoes. Just so they are bite-sized pieces. They will shrink down a bit as they cook, so do not dice them too small. Place the diced tomatoes on a few layers of paper towel and blot the top with paper towel. Add the diced tomatoes to the prepared baking dish.
Mix the Cheese Blend
Combined softened whipped cream cheese, mayonnaise, grated parmesan cheese, shredded mozzarella cheese, kosher salt, garlic powder and Italian seasoning. Mix until well combined.
Add the cheese mixture to the top of the tomatoes and spread it out evenly. Top with a sprinkle of extra mozzarella cheese and bake for 25-30 minutes uncovered. Broil for 1-2 minutes to get an extra crispy top!
Toast the Panko
While the tomatoes are baking, add the butter to a nonstick skillet. Once melted add the panko breadcrumbs to the pan and toast until golden brown. Stir frequently to prevent burning. Remove from the heat and set aside.
Assemble
Pull the warm cheesy tomatoes from the oven and top with the toasted panko breadcrumbs. Hit it with some fresh basil chiffonade and serve immediately. Best enjoyed warm with crackers, baguette, naan bread or chips!
Frequently Asked Questions
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat leftover in the microwave until warmed through.
A couple of thing! Make sure you let them rest on the paper towel to absorb moisture. Also, if the tomatoes are too ripe, they can become soggy. Use slightly firm to the touch tomatoes. Lastly, the longer you cook this dip, the more juice they will release. So keep an eye on it as it bakes.
Other Appetizer Recipes to Consider Trying
- Roasted Artichokes and Beans over Whipped Pesto Ricotta
- Burrata Bruschetta Dip
- Marinated Charcuterie Salad
- Pear Carpaccio
- Crispy Fried Mozzarella
- Air Fryer Chicken Taquitos
- Burrata Artichoke Bruschetta Dip
Tomato Pie Dip
Equipment
- 1 8×14 baking dish
- 1 nonstick skillet
- paper towel
Ingredients
- 5-6 cups beefsteak tomatoes, diced medium / large
- 8 ounces whipped cream cheese, softened
- ½ cup mayonnaise
- ½ cup shredded mozzarella, plus more for the top
- ⅓ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1-2 tablespoons butter, to toast the panko
- ⅓ cup panko breadcrumbs
- fresh basil, chiffanode
Instructions
How to Make
- Preheat the oven to 350 degrees. Lightly spray an 8×14 inch glass baking dish with avocado oil spray. Set aside.
Prep the Tomatoes
- Medium / large dice the tomatoes. Just so they are bite-sized pieces. They will shrink down a bit as they cook, so do not dice them too small. Place the diced tomatoes on a few layers of paper towel and blot the top with paper towel. Add the diced tomatoes to the prepared baking dish.
Mix the Cheese Blend
- Combined softened whipped cream cheese, mayonnaise, grated parmesan cheese, shredded mozzarella cheese, kosher salt, garlic powder and Italian seasoning. Mix until well combined.
- Add the cheese mixture to the top of the tomatoes and spread it out evenly. Top with a sprinkle of extra mozzarella cheese and bake for 25-30 minutes uncovered. Broil for 1-2 minutes to get an extra crispy top!
Toast the Panko
- While the tomatoes are baking, add the butter to a nonstick skillet. Once melted add the panko breadcrumbs to the pan and toast until golden brown. Stir frequently to prevent burning. Remove from the heat and set aside.
Assemble
- Pull the warm cheesy tomatoes from the oven and top with the toasted panko breadcrumbs. Hit it with some fresh basil chiffonade and serve immediately. Best enjoyed warm with crackers, baguette, naan bread or chips!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat leftover in the microwave until warmed through.
One Comment on “Tomato Pie Dip”
This is very tasty. Next time I will salt the tomatoes and let sit in a colander for 20 minutes or so. Even after putting on paper towels and patting dry there was more liquid in the bottom of the pan after baking than I would have liked.