Hey, y'all! There are few recipes more indulgent - and more Kentuckian - than this. I just know that y'all are going to love my Kentucky Hot Brown Dip!
I'll also share a confession: unless I'm having the Hot Brown at the Brown Hotel, I prefer this dip over the traditional dish!
Kentucky Hot Brown Dip
Kentucky Hot Brown Dip Ingredients
- 6-8 oz. Turkey Breast, diced
- 2 c. Monterey Jack, shredded
- 8 Strips of Bacon, cooked + chopped
- 1 c. Pecorino Romano
- 1 block Full-fat Cream Cheese, softened
- ¼ c. Sour Cream
- 1 pint Cherry Tomatoes, halved
- ½ tsp Ground Nutmeg
- Black Pepper, to taste
- Kosher Salt, to taste
- Garlic Powder, to taste
- Paprika, to taste
- Parsley, for garnish
How to Make Kentucky Hot Brown Dip
- Preheat oven to 425F. In a large mixing bowl, combine softened cream cheese, monterey jack, pecorino romano, and sour cream. Mix until well-incorporated.
- Add turkey breast, nutmeg, black pepper, kosher salt, garlic powder, and paprika. Mix well.
- Add Kentucky Hot Brown Dip to a seasoned cast iron skillet. Top with bacon and halved cherry tomatoes.
- Cook at 425F for 20-25 minutes. Broil on high for 1 minute afterwards.
- Garnish with parsley + serve with your favorite crackers and/or a baguette. Enjoy!
Pro Tips For Making This Recipe
- I prefer to make this recipe in a seasoned cast iron skillet; that said, if you don't have a cast iron, you can use any oven-safe dish.
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Kentucky Hot Brown Dip Recipe
Kentucky Hot Brown Dip
Equipment
- cast iron skillet
Ingredients
- 6-8 oz. Turkey Breast diced
- 2 c. Monterey Jack
- 8 Strips of Bacon cooked + chopped
- 1 c. Pecorino Romano
- 1 block Full-fat Cream Cheese softened
- ¼ c. Sour Cream
- 1 pint Cherry Tomatoes halved
- ½ teaspoon Ground Nutmeg
- Black Pepper to taste
- Kosher Salt to taste
- Garlic Powder to taste
- Paprika to taste
- Parsley for garnish
Instructions
- Preheat oven to 425F. In a large mixing bowl, combine softened cream cheese, monterey jack, pecorino romano, and sour cream. Mix until well-incorporated.
- Add turkey breast, nutmeg, black pepper, kosher salt, garlic powder, and paprika. Mix well.
- Add Kentucky Hot Brown Dip to a seasoned cast iron skillet. Top with bacon and halved cherry tomatoes.
- Cook at 425F for 20-25 minutes. Broil on high for 1 minute afterwards.
- Garnish with parsley + serve with your favorite crackers and/or a baguette. Enjoy!
Notes
Nutrition
About The Hot Brown, the Inspiration for my Kentucky Hot Brown Dip
According to the Brown Hotel's website: In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat.
Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!
Y'all come back now, ya hear?
My best,
JC
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