Kentucky Hot Brown Dip
Kentucky hot brown dip features all the flavors of the rich, delicious sandwich in a dunkable form. This cheesy dip features turkey, bacon, white cheddar cheese, toppings, and a carefully chosen blend of spices to create a rich spread you’ll love.
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Is there anything better than a good dip?
Honestly, sandwiches are yummy and all but it’s just so much more fun if you can turn them into dips.
See also:
Then you can enjoy them as an appetizer for a party or as a really laidback casual dinner.
Whatever floats your boat.
Plus, this Kentucky hot brown dip is fabulous way to use up turkey leftovers so you can whip it up as something different post holidays without feeling like you are eating the same old leftovers again.
What is a Kentucky Hot Brown?
A Kentucky Hot Brown is an open-faced turkey breast sandwich of turkey breast with bacon, covered in creamy Mornay sauce and baked or broiled until the bread is crisp and the sauce starts to brown.
Sometimes, it will also have ham in the mix.
It often features cheddar cheese in the sauce.
Sometimes, it’s garnished with tomatoes, mushrooms, or canned peaches.
My dip takes the turkey and rich cheese sauce and turns it into a thick, luscious dip.
Ingredients
To make this you’ll need:
- Turkey– You could use lunch meat, but I recommend carving board style. You could also use up your holiday leftovers with this dip.
- Cheese– Shredded white cheddar. If you don’t have it or like it you could use Monterrey Jack or mozzarella, but the dip won’t be as tangy.
- Bacon– Crisp strips of bacon crumbled into pieces.
- Romano cheese– Grated
- Cream cheese– Let it come to room temperature to soften before making this.
- Sour cream– For best results use full fat sour cream.
- Spices– Nutmeg, smoked paprika, garlic powder, salt, and pepper.
- Toppings– Sliced cherry tomatoes and green onions.
How to Make
To make this dip, mix the cheeses and sour cream together in a large mixing bowl.
Then stir in the meat and seasonings.
Transfer the dip to an oven safe skillet, and spread out in an even layer using a spatula.
Sprinkle the bacon evenly out over top, followed by the halved tomatoes.
Bake at 425° for 20-25 minutes. Leave the skillet in the oven, and turn off.
Turn the oven to broil and broil for 1-2 minutes until the cheese dip is golden brown and bubbly on top.
Carefully remove the skillet from the oven and allow to cool for 5 minutes.
Sprinkle the green onions evenly out overtop of the dip and then serve warm with your favorite dipping options.
Dipping Options
This is a thicker dip so you want sturdy dippers. Good options include:
- sliced baguettes
- crostini
- pretzel chips
- crackers
- cucumber slices
- carrot sticks
- pita chips
Storing Leftovers
To store leftovers, cover the dip tightly and place in the fridge for up to 3 days. Reheat in the oven prior to reserving.
Tips and Tricks
- The dip can go from golden brown to burned quickly while broiling so watch it carefully. Don’t walk away or rely on a timer.
- You can use lunch meat for this dip, but I recommend a thicker cut like the carving board style. Alternatively it’s great for holiday leftovers and also for leftover slices of turkey breast.
- This is a thicker cheese dip, so I don’t recommend serving it with the traditional potato chip.
Other Dip Recipes
Kentucky Hot Brown Dip is one of our favorite dips to enjoy as an appetizer or even as a fun low key meal. Make it today and enjoy!
Looking for other dip recipes? Try these:
- Smoked Crab Dip
- Creamy French Onion Dip
- Hot Ham & Swiss Dip
- Boat Dip
- Hot Onion Dip
- Dill Pickle Wrap Dip
- Baked Pimento Cheese Dip
- Creamy Bacon Horseradish Dip
If you’ve tried this KENTUCKY HOT BROWN DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Kentucky Hot Brown Dip
Ingredients
- 8 oz turkey breast chopped
- 2 cups shredded sharp white cheddar
- 8 strips bacon cooked crisp & crumbled
- 1 cup grated romano cheese
- 8 oz cream cheese softened
- 1/3 cup sour cream
- 1/2 tsp ground nutmeg
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- salt & pepper to taste
- 1 cup cherry tomatoes halved, for garnish
- thinly sliced green onion for garnish
Instructions
- To a large mixing bowl, add the cheeses & sour cream. Stir everything together until evenly incorporated.
- Add the meat and seasonings to the bowl, stirring again to evenly combine.
- Transfer the dip to an ovensafe skillet, and spread out in an even layer using a spatula.
- Sprinkle the bacon evenly out over top, followed by the halved tomatoes.
- Bake at 425° for 20-25 minutes. Leave the skillet in the oven, and turn off.
- Turn the oven to broil and watching carefully (to prevent burning), broil for 1-2 minutes until the cheese dip is golden brown & bubbly on top.
- Carefully remove the skillet from the oven and allow to cool for 5 minutes.
- Sprinkle the green onions evenly out overtop of the dip and then serve warm with your favorite dipping options.
Notes
- The dip can go from golden brown to burned quickly while broiling so watch it carefully. Don't walk away or rely on a timer.
- You can use lunch meat for this dip, but I recommend a thicker cut like the carving board style. Alternatively it's great for holiday leftovers and also for leftover slices of turkey breast.
- This is a thicker cheese dip, so I don't recommend serving it with the traditional potato chip.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
