Love a Hot Brown? Then you’ll love this Kentucky Hot Brown Dip! Packed with turkey, crispy bacon, juicy tomatoes, and Pecorino, it’s baked in a small cast iron skillet into a hot, cheesy, and irresistible dip. Fresh from the oven in 20 minutes, it’s golden, bubbly, and perfect for scooping with toasted French bread. Whether for a Derby party or a crowd-pleasing appetizer, this rich, creamy dip will keep everyone coming back for more! Serves 6-8.
We are a dip-loving family over here!
Being a born and raised Southern cook, I am pretty sure I could have a site solely based on appetizers and hot-baked dip recipes. There are good reasons that recipes like 20-minute baked cream cheese and chili dip and easy skillet chorizo dip are some of the FSS top-rated recipes! Hot, baked, cheesy dips are DELICIOUS!
But today we are putting a Kentucky spin on a baked dip - perfect to bring along to any Derby party this spring. I am taking a Louisville staple, the Kentucky hot brown, and making it into a dipable and irresistible form. Your guest will not be able to get enough. Serve it with a pitcher of Kentucky mint juleps to wash it all down with — Derby party perfection!
Welcome to my real kitchen, lets cook!
Before we begin, after recipe testing this, there are a couple of elements that can be prepped ahead so that when you go to make this dip, it's super easy to toss together.
- For the turkey - you have 2 different options here. I like to buy a 24-ounce package of turkey tenderloin breasts and cook according to the package directions in a baking pan with olive oil, salt, pepper, and garlic powder. This can be done the day before, cubed up when cooled, and stored in the fridge airtight until needed. You can also purchase thickly sliced turkey breast from the deli and cube it for an easier and quicker option. I personally prefer to bake my own and think it gives a better flavor overall. You choose what you like!
- For the Bacon - this can be cooked the day before. Cool on a plate lined with paper towels then store in the fridge until needed. While you're at it, just cook up the whole pound of bacon, and whatever you have leftover you can use to make stovetop mac and cheese with bacon or a bacon-egg-cheddar quiche .
This is also enough to fill a small 8" cast iron skillet - not your typical large cast iron size. You can also use an 9" pie plate, or 7x9" baking dish as well. (affiliate links)
⭐️ PRO TIP ⭐️ - grate your own pecorino cheese for this recipe. The extra effort it takes will result in a smooth dip and better results. If you use pre-grated cheese, the powdered coating on it will clump and create a weird texture. Parmesan cheese can also be used here if you cannot get pecorino.
Recipe
Cast Iron Skillet Kentucky Hot Brown Dip
- Total Time: 40 minutes
- Yield: 6-8 1x
Ingredients
- 8 Ounces Cream Cheese - softened
- ½ Cup Sour Cream
- ¾ Cup Pecorino* - grated and divided
- ¾ Teaspoon Salt
- ¾ Teaspoon Freshly Ground Black Pepper
- ⅛ Teaspoon Nutmeg
- ⅛ Teaspoon Smoked Paprika
- ⅛ Teaspoon White Pepper
- 1 Cup Turkey - cooked and cubed (see notes)
- 4 - 6 Pieces of Bacon - cooked and crumbled
- ½ Cup Cherry Tomatoes - thinly sliced
- Fresh Parsley - minced for garnish (roughly 1 tablespoon or about ¼ of a bunch)
- Sliced French bread or baguette, crackers, or tortilla chips to serve with
Instructions
- Preheat your oven to 425°F.
- In a large bowl, combine the cream cheese, sour cream, ½ cup of grated Pecorino, and spices. Using a hand mixer, mix until smooth and creamy and no lumps remain.
- Reserve a small amount of bacon and tomatoes to the side. Add the turkey, the rest of the bacon, and the rest of the tomatoes to the cheese mixture. Stir gently to distribute evenly.
- Spread the mixture evenly into the skillet. Sprinkle the remaining cheese over the top evenly.
- Place the skillet in the preheated oven and bake for 15-20 minutes.
- Remove from the oven and immediately top with the remaining bacon and tomatoes, and fresh parsley.
- Serve warm with toasted baguette slices, crackers, or tortilla chips.
Notes
- If you cannot get pecorino cheese, parmesan will work just fine.
- For the turkey - I like to buy a 24-ounce package of turkey tenderloin breasts and cook according to the package directions in a baking pan with olive oil, salt, pepper, and garlic powder. I will cube it once cooked and cooled and use it in this recipe. You can also purchase thickly sliced turkey breast from the deli and cube it to use for an easier and quicker option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer - baked dip
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 279
- Sugar: 1.7 g
- Sodium: 616.1 mg
- Fat: 22.6 g
- Carbohydrates: 3.7 g
- Fiber: 0.2 g
- Protein: 15.1 g
- Cholesterol: 69.2 mg
DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST! HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.