We just love getting the opportunity to make recipes that we wouldn’t ordinarily make. The Kentucky Derby was the perfect opportunity to jump on the southern bandwagon. We had already made Mint Juleps and Benedictine Tea Sandwiches to enjoy during the races and thought we should keep going with the derby tradition and make the traditional hot brown dip.
The original hot brown, made back in the 1920s, was created as a sandwich. It was served open faced with sliced turkey smothered in mornay sauce, similar to a bechamel but with the addition of shredded cheese. It was oven broiled and topped with bacon. I mean comeon, how delicious does that sound?
And while they basically nailed it back in the 20s, over the years, dips became such a staple item at parties that why not turn the hot brown into a dip.
Many other hot brown recipes that I’ve come across mention double smoking turkey to use in the dish, but ain’t nobody got time for that, especially when guests are expected to arrive any minute. We just went to the local super market and picked up some Perdue turkey short cuts and that did the trick!
What’s so great about this dip is that it can be thrown together in no time. It’s all about preheating the oven, mixing together the ingredients, topping it with cheese and bacon, and popping it into the pre-heated oven. and voila you have yourself and your guests a delicious derby party appetizer!
We served this dip with a fresh crudite and crispy Melba toasts. No Kentucky Derby would be complete without this legendary dish!
Kentucky Derby Hot Brown Dip
- 1 pound chopped roasted turkey
- 1 package cream cheese, softened
- 1/2 cup plain greek yogurt
- 1 tablespoon mayo
- 1 cup monterey jack cheese (reserving 1/4 for topping)
- 1/2 cup shredded parmesean
- 4 slices thick cut bacon, fried and chopped
- 2 tomatoes, diced
Preheat oven to 350 degrees F.
Once the oven is preheated, put bacon slices on a baking sheet and bake until crispy.
In the meantime, mix together turkey, cream cheese, mayo, greek yogurt, Monterrey cheese, and a dash or two of salt and pepper.
Top with chopped crispy bacon, the reserved Monterrey jack cheese, Parmesan cheese and diced tomatoes.
Put in oven and bake for 30 minutes.
Season with salt & pepper to taste.
Serve hot with fresh crudite and crispy toasts.