Hot Brown Fondue

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
This creamy dip is the perfect recipe to use up leftover roasted turkey or chicken.

Yield:

Makes about 5 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

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

Preparation

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.

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

Note:

September 2013