Tomato Pie Dip
Tomato Pie Dip
My least favorite part of Tomato Pie is the soggy crust - so I thought it would be even better as a dip! And this dip’s got all the flavors of a Southern tomato pie — tomatoes, bacon, basil — covered up with four melty cheeses. Throw it on the pit till it’s hot and bubbly, then grab the dipper of your choice and dig in.
- Author
- Malcom Reed
Ingredients
- 2 (14.5 oz) cans diced Italian-style tomatoes, well-drained
- ½ sweet onion, finely diced
- 2 Tbsp fresh basil, chopped (plus more for garnish)
- 8 slices bacon, cooked crispy and chopped (reserve 2 slices for garnish)
- 1 Tbsp Killer Hogs Italian Stallion Seasoning (or your favorite Italian seasoning blend)
- 1 (8 oz) block cream cheese, softened
- ½ cup mayonnaise (Blue Plate recommended)
- ¼ cup grated Parmesan cheese
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 green onions, sliced thin (optional garnish)
Directions
- Drain the canned tomatoes very well. Pat with paper towels to remove as much liquid as possible—this keeps your dip from turning watery.
- In a mixing bowl, combine drained tomatoes, diced onion, 2 Tbsp basil, 6 slices of chopped bacon, and 1 Tbsp Italian Stallion seasoning. Stir to combine. Spread evenly in the bottom of a cast iron skillet or baking dish.
- In another bowl, mix softened cream cheese, mayonnaise, Parmesan, cheddar, and mozzarella until smooth. Season lightly with more Italian Stallion.
- Spread the cheese mixture evenly over the tomato base. Sprinkle a little extra seasoning on top for color.
- Place the dish on a 375°F pellet grill (or oven) and bake for 30–45 minutes, until the dip is hot, bubbly, and the top is golden brown.
- Remove from heat and let cool for 5–10 minutes. Garnish with reserved bacon, fresh basil, and green onion if using. Serve warm with Fritos, toast points, or pita chips.
