Easiest party food you will ever make. Trust me it is delicious, and people will ask for the recipe. I guess you could get fancy and use gruyere instead of cheddar. –ts
1 cup mayo
1 cup chopped vidalia onions
1 cup shredded sharp cheddar cheese (or cheese of your liking)
- Preheat oven to 350
- Combine all and bake in buttered casserole bowl (you could use PAM but butter is always better)
- Bake at 350′ for 20 minutes
Serve with fritos, triscuits or any other cracker
When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.
Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.
Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.
1 pie crust
1-2 Vidalia onions, thinly sliced
fresh basil (a few handfuls torn)
1 cup mayo
1 cup mozzarella
1 cup cheddar
- Preheat oven to 350.
- Prick pie crust with fork and cook according to package directions.
- Boil and peel tomatoes. Slice and let drain for a little while.
- Saute onions in oil.
- Layer tomatoes, onions, and basil until you run out.
- Mix mayo and cheeses and top tomatoes and onions with it.
- Cook for about 30 minutes. (It may take a little longer, so just look for browned crust and bubbly cheese.)
I thought this recipe was a no-brainer, but you’d be surprised how many people ask what the actual seven layers are in Seven Layer Dip. So here ya go.
The secret is using picante sauce where so many people use salsa because it gives you just enough zing to cut through the creaminess.
(It’s also technically 8 layers if you include the tomatoes on the top, but it will be so good that no one will complain.) Now go getcho chips and enjoy.
2 15 oz cans refried beans with green chiles
1/2 cup mayo
1/2 cup sour cream
2 cups guacamole
picante sauce (medium or hot), enough to cover the guac layer
2 cups shredded cheddar and monterey jack cheese
4 green onions, chopped
4 oz can sliced black olives
3 tomatoes, seeded and chopped
Fritos or Scoops
- If you want to serve the dip hot, preheat the oven to 350.
- Mix mayo and sour cream together.
- Layer ingredients in order, starting with beans and ending olives.
- Bake for 30 minutes, top with tomatoes and serve. Or, if you’re of the more impatient variety or you prefer this cold, add tomatoes, sit and chow.
While I have a personal rule that food is always better the fatter you feel after you eat it, sometimes you need to slim things down a bit. And while the blue box is always going to be a personal favorite of mine, Barrett tells me sometimes we have to eat like adults. Runyan assures me this is kick ass, and Runyan don’t play, so we’re in business.
1 package of frozen butternut squash puree (or roast and puree 1 medium squash)
1 lb short cut pasta (I use gemelli or shells)
1 cup of milk (add this as needed – you may not need the full cup or you may need a bit more)
1 cup shredded cheddar cheese
1/2 cup shredded fontina
parm and bread crumbs for topping
few dashes Worstershire
fresh or dried basil (1/2 teaspoon dried or 1 tablespoon fresh)
- Preheat oven to 350.
- In a saucepan, defrost squash on medium low heat with milk and worstershire. Add salt and pepper to taste.
- Meanwhile, cook pasta to just short of al dente – usually 2-3 minutes shy of recommended cook time. Drain pasta.
- At this point, the squash and milk mixture should be smooth and creamy. Add cheddar and fontina and stir. Toss in basil.
- Combine sauce with pasta in a baking dish. Top with parm, breadcrumbs, and olive oil if you like.
- Put in the oven for at least 30 minutes. Broil for a few minutes at the end to really brown up the top. Voila.
Tanya says: I know everyone has their own version of pimento cheese. I am not trying to force my version on anyone, so feel free to use your favorite pimento cheese recipe. How do you make a heavenly cheese and mayo combination better? Add BREAD and MELT! Enjoy!
1 lb sharp cheddar cheese (white and yellow)
½ lb monteray jack cheese
2-3 oz jars pimento with juice pinch minced garlic
1 half Claussen pickle spear (optional- depends on my mood that day)
4-5 tablespoon mayo- preferably Duke’s
salt, pepper, cayenne pepper to taste
hot sauce to taste (NOT optional, very necessary)
- Grate all cheese (small grate), set aside in large mixing bowl
- Finely chop pimentos add to small mixing bowl, add juices
- Finely grate half of spear (if using) add to small mixing bowl
- Combine mayo and spices into small mixing bowl and whisk together
- Add dressing to cheese, mix very well and refrigerate
- Slice baguette crosswise 1/3 thick and add generous scoops pimento cheese and spread on sliced baguettes, heat in oven (temp about 300-350) for about 2-4 mins until cheese is bubbling and slightly browned.
*for best results make pimento cheese spread in advance and allow to refrigerate for a few hours