Creamy Kentucky Hot Brown Dip
Creamy Kentucky Hot Brown Dip is a warm baked appetizer made with turkey, bacon, tomatoes, cream cheese, sour cream, milk, and melted cheese.
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Servings: 12
Ingredients
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 8 oz cream cheese very soft
- 1/4 cup sour cream
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground paprika
- 2 cups shredded mozzarella or cheddar cheese divided
- 6 to 8 oz cooked turkey breast cut into cubes
- 8 strips bacon cooked and roughly chopped
- 1 pint cherry tomatoes halved
- 2 tsp roughly chopped parsley for garnish
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Crackers or bread for serving
Instructions
- Preheat the oven to 400°F.
- Lightly grease an 8-x-8-inch baking pan with cooking spray and set it aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion to the melted butter.
- Sauté the onion for 2 to 3 minutes, or until softened and slightly translucent.
- Whisk the flour into the butter and onion mixture until a paste forms.
- Continue whisking for 1 to 2 minutes to cook off the raw flour taste.
- Gradually add the whole milk while whisking continuously.
- Continue cooking and whisking for 4 to 5 minutes, or until the mixture thickens into a smooth sauce.
- Remove the saucepan from the heat.
- Add the softened cream cheese, sour cream, ground nutmeg, garlic powder, ground cumin, paprika, and 1 cup of the shredded cheese.
- Stir until the cream cheese and shredded cheese are fully melted and the sauce is smooth.
- Season the sauce with kosher salt and freshly cracked black pepper to taste.
- Fold the cubed turkey breast into the cheese sauce until evenly distributed.
- Transfer the turkey and cheese mixture to the prepared baking pan.
- Spread the mixture evenly in the pan with a spoon or spatula.
- Sprinkle the remaining 1 cup shredded cheese evenly over the top.
- Add the chopped cooked bacon over the cheese layer.
- Arrange the halved cherry tomatoes evenly over the top of the dip.
- Bake for 20 to 25 minutes, or until the dip is hot, bubbling, and golden on top.
- For a more browned and crisp surface, broil the dip on high for 1 minute, watching carefully to prevent burning.
- Remove the dip from the oven and allow it to rest for a few minutes before serving.
- Garnish with chopped parsley.
- Serve warm with crackers, toasted bread, baguette slices, or preferred dippers.
Notes
To make this Creamy Kentucky Hot Brown Dip gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch slurry.
Use certified gluten-free crackers, bread, crostini, or vegetable sticks for dipping.
Confirm that the cream cheese, sour cream, shredded cheese, bacon, turkey, spices, and cooking spray are labeled gluten free.
If using deli turkey, verify that it is gluten free and free from gluten-containing fillers or seasonings.
Prepare the dip with clean cookware, utensils, cutting boards, and serving tools to avoid gluten cross-contact.
For best texture, whisk the gluten-free thickener thoroughly into the sauce to prevent lumps.