This legendary open-faced sandwich had its origins in the Brown Hotel of the 1920s, but it’s cemented itself into the culinary world since then. While the original sandwich is a tasty delight, prepping multiple sandwiches for a crowd is far from enjoyable. This Kentucky Hot Brown Dip takes the components of the sandwich and transfers it into a casserole dish to be baked up until gooey and melty, perfect for crackers and bread to be dipped in.
An aromatic base of onions cooks down in fat as the base of the dip.
The pinnacle feature of the dip (and the sandwich) is the Mornay sauce, which is just a fancy name for a roux-based white sauce. In a pot, melt butter and then whisk in flour, creating a roux. Whisking the roux for a few minutes removes the lumps from the flour and also eliminates that raw flour taste.
Next, slowly pour in the milk, whisking each addition, so it thoroughly combines with the roux.
When the sauce comes together, turn off the heat– this is where the real magic happens. Cream cheese, sour cream, nutmeg, garlic powder, cumin, paprika, and one cup of cheese are whisked into the sauce, making it a decadent delight.
Fold in chopped-up cooked turkey breast and pour into the prepared pan. The dip gets a final coating of cheese, crumbled bacon, and sliced cherry tomatoes.
Pop the casserole dish into the oven, baking it until the sides are bubbling and the top is melted and golden brown.
There’s no waiting for it to cool — this is best served immediately!
The Mornay (now technically a béchamel with all of the cheese) is rich with added creaminess from the cream cheese and sour cream.
Bits of turkey, bacon, and tomatoes are spread throughout the dip, making for an interesting and delicious variety of textures and tastes.
