Kentucky Hot Brown Dip
Kentucky Hot Brown Dip has all the best parts of the classic sandwich made famous at the Brown Hotel in Louisville, but now you can enjoy it as a melty, cheesy snack. This Southern-inspired favorite is loaded with turkey, bacon, tomatoes, and, of course, plenty of cheese. From the Run for the Roses to the big game, this is the hot appetizer you need to add to your party menu!
Servings 1 8x8 Dish
Ingredients
- 2 pkg 8 oz package of cream cheese at room temperature (regular or light)
- 1/2 cup plain Greek yogurt can use nonfat, low fat, or whole milk varieties
- 1/2 teaspoon grated nutmeg
- 3 cups shredded white cheddar cheese divided (about 6 oz.)
- ½ cup Shredded Monterey Jack Cheese
- 1/2 cup grated pecorino romano cheese or parmesan
- 4 cups cooked and chopped turkey
- ½ cup Chopped Smoked Ham I use lunchmeat
- one small tomato seeded and chopped
- 12 slices bacon cooked until crispy and crumbled
- 1 tsp Liquid Smoke
- 1 dash Black Pepper
- Crackers sliced baguette, vegetables for serving
Instructions
- Preheat oven to 350°F.
- In a bowl, stir together the cream cheese, yogurt, liquid smoke, nutmeg, 2 cups cheddar cheese, chopped ham, chopped turkey, and ½ cup of bacon crumbles until thoroughly combined.
- Transfer to a glass or ceramic 1.-5 to 2 quart glass baking dish baking dish and spread evenly.
- Top with chopped tomato, remaining crumbled bacon, the remaining 1 cup cheddar cheese, and the pecorino romano cheese.
- Bake at 350°F for about 30 minutes, or until hot and bubbly, and lightly browned.
- Serve with crackers, baguette slices, and veggies for dipping.
Notes
This recipe fills an 8x8 (2-quart) casserole dish.