2 1/4 cups crushed buttery round crackers

4 tablespoons unsalted butter, melted

1 large egg white, lightly beaten

2 fresh tomatoes

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese.

1 cup mayonnaise

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

2 teaspoons seasoned salt 1/4 teaspoon hot sauce

Instructions: Preheat oven to 350 degs. In a medium bowl, stir together 2 cups cracker crumbs and melted butter. Add egg white, stirring to combine. Using the bottom of a measuring cup, press into bottom and up sides of a deep-dish pie plate. It’s ok if you can’t get it up the sides just go as far as you can. Bake 10 minutes. Let cool 10 minutes. Slice tomatoes, and remove seeds. Place tomatoes in a single layer on paper towels. Let stand 10 minutes. Layer tomatoes in prepared crust. In a large bowl, stir together cheeses, mayonnaise, basil, dill, seasoned salt, and hot sauce. Spread evenly over tomatoes you can make multiple layers if you like. Place 1 cup water in the pressure cooker and place pie in pot. Set on manual for 15 min. then NPR for 10 min. Sprinkle with remaining 1⁄4 cup cracker crumbs and put it back in the oven for 10 min. Let cool for 15 min. Enjoy, Keith Tant

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