Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Makes about 5 cups

This creamy dip is the perfect recipe to use up leftover roasted turkey or chicken.

How to Make It

Step 1

Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; bring to a boil, whisking constantly.

Step 2

Reduce heat to low; whisk in paprika and salt. Gradually add cheeses, whisking until smooth after each addition. Remove from heat; whisk in pimiento and next 3 ingredients. Transfer to a fondue pot or slow cooker on WARM. Serve with toast points.

Step 3

Note: To make ahead, refrigerate fondue in an airtight container up to 3 days. Reheat in a saucepan, slow cooker, or fondue pot.

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