My Oh My! Tomato Pie

TOMATO PIE DIP

Makes about 4½ cups

(photo on page 40)

Everyone needs a go-to party snack recipe in their back pocket, and this super-simple, ooey-gooey, cheesy baked dip is to die for.

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.

Bake until hot