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Hot Brown Fondue

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.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 teaspoon paprika
  • 1/4 teaspoon table salt
  • 2 cups chopped white American cheese (8 oz.)
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1 (4-oz.) jar diced pimiento, drained
  • 1 pound deli-roasted turkey, minced
  • 6 bacon slices, cooked and crumbled
  • 3 green onions, coarsely chopped
  • Toast points

How to Make It

  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.

  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.

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