Name: Hot Brown Fondue
Total time: 15 min
Yield: Makes about 5 cups
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; ¾ teaspoon paprika; ¼ 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

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.

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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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Hot Brown Fondue

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