Ingredients
Scale
- 8 Ounces Cream Cheese - softened
- 1/2 Cup Sour Cream
- 3/4 Cup Pecorino* - grated and divided
- 3/4 Teaspoon Salt
- 3/4 Teaspoon Freshly Ground Black Pepper
- 1/8 Teaspoon Nutmeg
- 1/8 Teaspoon Smoked Paprika
- 1/8 Teaspoon White Pepper
- 1 Cup Turkey - cooked and cubed (see notes)
- 4 - 6 Pieces of Bacon - cooked and crumbled
- 1/2 Cup Cherry Tomatoes - thinly sliced
- Fresh Parsley - minced for garnish (roughly 1 tablespoon or about 1/4 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
