Ingredients:
1 pkg. Earth Family Sweet Onion Dip Mix and Seasoning
2 Pie Crust, 9 inch- deep dish, premade
1 cup Mayonnaise
4 Tbsp. Lemon Juice
2 ½ lb. Beefsteak Tomatoes
2 cups Fresh Corn off cob (about 4 or 5 ears), divided for 4 layers
4 Tbsp. Basil, chopped, divided for 4 layers
4 Tbsp. Chives, chopped, divided for 4 layers
12 oz. Sharp Cheddar Cheese, shredded, divided for 4 layers

Directions:
Preheat oven 350°. With a fork, prick crust bottom and bake in oven for 10 minutes, set aside to cool.

Cut a small X in the bottom of each tomato and blanch them for 30 seconds in boiling water. With a slotted spoon, place the tomatoes in an ice bath, to cool. Peel tomatoes and slice to ¼ inch thick. Place tomatoes on paper towels to drain well.

In a bowl combine lemon juice and mayonnaise well, set aside.

Arrange tomatoes in a layer in pie crust, followed by ¼ cup of corn, sprinkle with basil and chives and top with cheese. Repeat tomato, corn, basil and chive layer. Spread ½ cup of lemon/mayonnaise over pie and top with cheese. Bake for 40 minutes, until cheese has melted and pie is bubbly. Let cool for 15 minutes, serve warm. Serves 8