Tomato Pie Dip
Makes about 4½ cups
  • 1½ (8-ounce) packages mozzarella cheese, shredded
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • ¼ teaspoon garlic salt
  • 2½ cups chopped seeded tomato (about 3 medium tomatoes)
  • ⅓ cup chopped fresh basil
  • Toasted baguette slices, to serve
  • Garnish: chopped fresh basil, ground black pepper
  1. Preheat oven to 350°. Spray an 8-inch cast-iron skillet with cooking spray.
  2. In a large bowl, beat mozzarella, cream cheese, mayonnaise, and garlic salt with a mixer at medium speed until well combined; stir in tomatoes and basil. Spread mixture into prepared skillet.
  3. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes; serve warm with toasted bread. Garnish with basil and pepper, if desired.
KITCHEN TIP: Make this dip Southwestern-flavored by swapping mozzarella for Monterey Jack, replacing garlic salt with taco or fajita seasoning, adding a minced jalapeño, and substituting cilantro for basil
Recipe by Southern Cast Iron at