Tomato Sandwich Dip

Tomato Sandwich Dip- A tomato sandwich is my favorite thing about summer, and now it’s a shareable party appetizer.

August 2, 2026 by Nicole Collins

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Today, we’re making Tomato Sandwich Dip!

There is nothing quite like a tomato sandwich in the summer. For me, I like lightly toasted white bread, a slice of sharp cheddar, a beefy summer tomato, then mayo, salt, and pepper. That’s my perfect sandwich.

Last year, I shared little tomato sandwich crostini which is probably one of the recipes I make for myself most often. But then a couple months ago, I was scrolling TikTok and saw someone making an egg salad dip. It was a straight later of mayonnaise right in the bottom of a baking dish topped with eggs, fillings, and seasonings. And as the president of the mayo fan club, I was into it. My mind immediately wandered to a tomato sandwich version, and that’s what we’re making today.

Did I almost give you a platter of mayonnaise topped with tomatoes and call it a recipe? I considered it. But, I conceded and decided to add just a couple more ingredients so we don’t feel like we’re licking a Helmann’s jar. (Not that I’d be opposed to that but…) Just a couple, though.

We’re going to start with some whipped cream cheese. It’s important that you use whipped, not block cream cheese because both the flavor and texture is a little lighter. That’s what we want to help us mimic the schmear part of a tomato sandwich. To the cream cheese, we’re going to mix in some mayo, some freshly shredded extra sharp cheddar cheese, and a little pinch of black pepper. And that’s it. We’re letting the creamy, cheesy flavors shine here.

We want to take this cream cheese mixture and spread it in a nice thin layer over the surface of a large plate or platter. This is important to the ratio here, so the balance is right. I like it thin enough where the plate is just covered. If you don’t have a plate that large, spread the dip between two plates.

Then, we’re simply going to top the cream cheese mixture with a pound of small diced Campari tomatoes. Now here’s the thing about the tomatoes…you don’t need to go through and remove the seeds from every tomato. However, as you pick up the diced tomatoes to transfer them to the dip, you’re naturally going to lose some seeds and juice behind. Leave it. We don’t want or need it. The line is fine between making sure we don’t lose the flavor from the seeds while also making sure we don’t water down our dip. So, I find letting natural selection run its course works best here.

Finish the dip by seasoning the tomatoes with a little flaky salt, a little more black pepper, and some minced chives to add a pop of color. And, that’s it. Serve this dip with some lightly toasted crostini or crackers, and I’m telling you this is heaven in your mouth. I’ve even been dipping grilled chicken in it!

There are no gimmicks here. There are no wild flavors to hide behind. This is just simple, classic, thoughtful comfort food. The extra sharp cheddar adds the flavor. The creamy whipped cream cheese and mayo add decadence. The tomatoes add acidity. And that tiny sprinkling of chives adds a subtle herby pop. The way I can’t stop eating this dip should probably be studied, because WOW.

And even though I can’t stand to think about summer coming to an end, this dip can bring a little summertime flair to any time of year, because Campari tomatoes are always flavorful and delish. That tomato choice was intentional…

Ok, everyone! If we can turn sammies into walking chip bags, we can totally turn them into dips. Who’s with me!

I hope you guys love this! Enjoy, and let’s eat!

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Tomato Sandwich Dip

Serves: 8          Print

Ingredients:

• 8 oz whipped cream cheese

• 1/3 cup mayonnaise

• ½ cup freshly shredded extra sharp cheddar cheese

• ¼ tsp pepper, plus more to taste

• 1 lb Campari tomatoes, small diced

• Flaky salt and minced chives, for garnish

• Toasted baguette, for serving

Directions:

1. To a mixing bowl, add cream cheese, mayo, cheddar, and ¼ tsp black pepper. Mix well to combine.

2. Spread cream cheese mixture into a thin layer over the surface of a large plate or platter. Top with diced tomatoes, leaving behind the seeds and juices that naturally fall out when scooping up the tomatoes.

3. Season the tomatoes with a pinch of flaky salt, pepper, and minced chives, to taste. Serve with toasted baguette, and enjoy.
   

Recipe notes:

*You don’t necessarily need to remove the seeds and juice from the tomatoes when dicing, but we don’t want a juicy topping for our dip either. If you use your fingers to scoop up the tomatoes to transfer them to the dip, some of the seeds and juice will naturally get left behind. Leave’em. That’s just enough for what we’re trying to achieve. 

*You can obviously use any kind or color of tomato, but Campari tomatoes are perfect if making this outside of summer tomato season. 

*It’s important not to substitute the whipped cream cheese with block cream cheese. We need that light and airy texture and flavor for this dip.