Kentucky Hot Brown Dip
My Kentucky Hot Brown Dip is an easy-to-make version of the classic Kentucky Hot Brown, which is served at the Brown Hotel in Downtown Louisville.
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
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.
Nutrition
Calories: 316kcalCarbohydrates: 3gProtein: 21gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 76mgSodium: 606mgPotassium: 205mgFiber: 0.3gSugar: 2gVitamin A: 618IUVitamin C: 9mgCalcium: 516mgIron: 1mg
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