The cheese gives the dip a luscious cheese pull that’s not only a site to see but is also downright packed with flavor. Come Sunday game season or holiday potlucks, no other recipe stands a chance against this!
Ingredients
2 tablespoons butter
1/4 cup chopped onion
2 tablespoons flour
2 cups whole milk
8 ounces cream cheese, very soft
1/4 cup sour cream
1/2 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
2 cups shredded mozzarella or cheddar cheese, divided
6 to 8 ounces turkey breast, cut into cubes
8 strips of bacon, cooked and roughly chopped
1 pint cherry tomatoes, halved
2 teaspoons parsley, roughly chopped for garnish
Kosher salt and fresh cracked black pepper, to taste
Crackers or bread, for dipping.
Preparation
Preheat oven to 400°F. Grease an 8-x-8-inch baking pan with spray, set aside.
In a saucepan, melt butter. Once melted, sauté onions until soft and slightly translucent, about 2 to 3 minutes.
Once the onions are soft, whisk in flour, forming a paste. Whisk for 1 to 2 minutes to cook off the rawness of the flour.
Add milk gradually, whisking continuously until the mixture thickens into a sauce, about 4 to 5 minutes.
Off of the heat add cream cheese, sour cream, nutmeg, garlic powder, cumin, paprika, and 1 cup of the cheese. Season with salt and pepper.
Fold in cubed turkey.
Pour the dip into the prepared pan. Topping with remaining 1 cup shredded cheese followed by the bacon and cherry tomatoes.
Bake for 20 to 25 minutes until bubbling and golden. To get the dip even more golden and crispy on top, broil the dip on high for 1 minute. Garnish with parsley, serve, and enjoy!
