Kentucky Hot Brown Dip

Takes the classic Southern open-faced sandwich and transforms it into a gooey hot appetizer dip.
Course Appetizer
Cuisine American
Keyword easy appetizers, gluten free appetizers, hot dips, Kentucky Hot Brown
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 158kcal
Author Brianne @ Cupcakes & Kale Chips


  • 8 oz. cream cheese at room temperature (I used light)
  • 1/4 cup plain Greek yogurt I used nonfat
  • 1/4 teaspoon grated nutmeg
  • 6 oz. about 1 1/2 cups shredded white cheddar cheese, divided (I used Cabot Extra Sharp)
  • 2 cups cooked and chopped turkey
  • one small tomato, seeded and chopped
  • 6 slices bacon crumbled
  • 1/4 cup grated pecorino romano cheese can also use parmesan
  • Crackers sliced baguette, vegetables for serving


  • Preheat oven to 350°F.
  • In a bowl, stir together the cream cheese, yogurt, nutmeg, 4 oz. (about 1 cup) cheddar, and turkey until thoroughly combined.
  • Transfer to a glass baking dish and spread evenly.
  • Top with tomato, bacon, the remaining 2 oz 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.


Serving: 1g | Calories: 158kcal | Carbohydrates: 2g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 339mg | Potassium: 125mg | Sugar: 1g | Vitamin A: 170IU | Calcium: 198mg | Iron: 0.3mg