Instructions:
Prepare the Base: Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until translucent.
Make the Roux: Stir in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Add Milk and Cream Cheese: Gradually whisk in whole milk until smooth. Add very soft cream cheese and stir until melted and incorporated.
Season the Dip: Stir in sour cream, nutmeg, garlic powder, cumin, and paprika. Season with salt and pepper. Simmer for 3-4 minutes, stirring occasionally.
Add Cheese: Remove from heat and stir in 1 1/2 cups of shredded cheese until melted.
Combine Turkey and Bacon: Fold in cubed turkey and chopped bacon.
Assemble and Bake: Preheat oven to 350°F (175°C). Transfer dip to an oven-safe dish. Spread evenly.
Top with Tomatoes and Cheese: Arrange halved cherry tomatoes over the top. Sprinkle with remaining 1/2 cup of shredded cheese.
Bake Until Bubbly: Bake for 20-25 minutes, or until cheese is melted and bubbly.
Garnish and Serve: Remove from oven and garnish with chopped parsley. Serve hot with crackers or bread.
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