Ever make dishes out of necessity? Say, mashed potatoes because you gotta use up that 5 lb bag before they sprout? Or maybe having salad for dinner again because your veggies in the crisper only have like, one more good day. Well, I do it all the time. It’s like a puzzle – I open all the cupboards and the fridge, make note of the key items, browse around for recipe ideas and see what takes shape. That is precisely how this little gem came about. I didn’t take many pictures because I wasn’t originally planning to share, but when so many ladies requested, I had to! Such an easy summer side dish (I served with veggie tacos!) or snack.
Prep time: 15 mins
Bake time: 30 mins
3 – 4 tomatoes, depending on size, peeled and sliced
1 (9 inch) deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
½ cup sour cream
2 oz. cream cheese, softened
3 Tablespoons Duke’s mayonnaise
salt and pepper
fresh basil leaves
Preheat your oven to 350 degrees.
Thaw & pre-bake the empty pie shell until lightly brown.
Peel and slice tomatoes, place in colander and sprinkle with salt and allow to drain 10 minutes.
Mix together the softened cream cheese, sour cream and mayonnaise, then add cheeses and salt & pepper.
Layer tomatoes in pie shell in several layers in a circular pattern, making sure to cover pie shell evenly.
Spread the cheesy mixture over top of the tomatoes, up to the edge of the pie shell.
Bake 30 minutes until lightly browned and bubbly.
Remove from oven and sprinkle torn basil leaves on top.
Cool slightly. Enjoy warm!