Paula Deen Tomato Pie Dip

Paula Deen Tomato Pie Dip takes all the flavors of a Southern tomato pie and turns them into a warm, cheesy appetizer. It comes together in about 40 minutes and feeds 8 to 10 people. Bring it to a potluck or a summer cookout, and watch it disappear before anything else on the table.

Beating the cream cheese until it is completely smooth matters more than anything else here. Lumps do not melt evenly in the oven, so you end up with a dip that feels grainy in some bites and creamy in others. A full minute on medium speed with a mixer takes care of it.

You can mix and fill the baking dish up to a day ahead, then cover it and refrigerate. Add about 10 extra minutes of bake time straight from the fridge. Seed your tomatoes well, or the extra juice will thin out the dip as it bakes.

Paula Deen Tomato Pie Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

405

kcal

A warm, baked dip with a cream cheese and mozzarella base, folded with fresh tomatoes and basil, then baked until bubbly.

Ingredients

• 2 (8-ounce) packages cream cheese, softened
  

• 1 (8-ounce) package shredded mozzarella cheese
  

• ⅔ cup mayonnaise
  

• 2 tablespoons thinly sliced fresh basil
  

• ¼ teaspoon seasoned salt
  

• 2 cups chopped seeded tomato

Directions

• Preheat and prep: Preheat oven to 350°F. Spray a 1-quart baking dish with cooking spray.
• Mix the dip: In a large bowl, beat cream cheese and next 4 ingredients with a mixer at medium speed until smooth; stir in tomatoes. Spoon mixture into prepared pan.
• Bake: Bake for 30 minutes or until hot and bubbly.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use regular cream cheese instead of a name brand?

Any brand works fine. Just make sure both packages are fully softened to room temperature before mixing. Cold cream cheese will leave lumps no matter how long you beat it.

How long does this dip keep in the refrigerator?

It stays good for about 3 days in a covered container. Reheat it in a 325°F oven for 15 minutes or until warmed through. The texture holds up well, but the tomatoes may release a little liquid on day two.

Why do the tomatoes need to be seeded?

Tomato seeds carry most of the juice. If you leave them in, the dip turns watery as it bakes. A quick scoop with a spoon before chopping is all it takes.

Can you swap the basil for dried Italian seasoning?

You can, but the flavor changes. Fresh basil gives a bright, clean taste that dried herbs cannot match. If dried is all you have, use about 1 teaspoon of Italian seasoning and stir it into the cream cheese mixture.

What should you serve with this dip?

Pita chips, toasted baguette slices, and thick tortilla chips all hold up to the weight of the dip. Crackers work too, but thinner ones break easily. Keep a small spoon nearby for anyone who wants it on a plate instead.