Cut the turkey breast into 1/2-inch cubes and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the turkey cubes in a single layer. Cook for about 8 minutes, stirring occasionally, until the turkey reaches an internal temperature of 165°F and the edges are lightly golden. This cooking step develops flavor through browning while ensuring the turkey is fully cooked before mixing into the dip.

While the turkey cooks, preheat your oven to 350°F. In a large bowl, combine the softened cream cheese, Frank's RedHot sauce, and sour cream, stirring until smooth and well combined. Add the garlic powder and mix thoroughly. I like to use a whisk here to break up any lumps in the cream cheese and ensure an even sauce—this makes for a silky, cohesive dip rather than one with chunks.

Fold the cooked turkey from Step 1 into the creamy sauce mixture from Step 2 until evenly distributed. Transfer the entire mixture into a 9x13-inch baking dish or similar-sized casserole dish, spreading it into an even layer. Bake at 350°F for 25-30 minutes until the dip is heated through and the edges begin to bubble slightly.

Remove the dip from the oven and immediately sprinkle the crumbled blue cheese evenly over the top, followed by the sliced scallions. I find that adding these garnishes right out of the oven allows the residual heat to slightly soften the blue cheese while keeping the scallions fresh and bright. Serve the dip warm with celery sticks, carrot sticks, crackers, and bread for dipping.