Hot Brown Fondue

Ingredients

• 8 oz processed cheese food white chopped
• 2 tablespoons butter 
• 6  bacon crumbled cooked
• 1 pound deli-roasted turkey minced
• 2 tablespoons flour all-purpose
• 3  green onions coarsely chopped
• 2 cups milk 
• 0.8 teaspoon paprika 
• 4 oz pimientos diced drained
• 8 oz swiss cheese shredded
• 0.3 teaspoon salt 
• 15 servings toast points 

Equipment

• sauce pan
• whisk
• pot
• slow cooker

Directions

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.
3. Remove from heat; whisk in pimiento and next 3 ingredients.
4. Transfer to a fondue pot or slow cooker on WARM.
5. Serve with toast points.
6. Note: To make ahead, refrigerate fondue in an airtight container up to 3 days. Reheat in a saucepan, slow cooker, or fondue pot.