Cuppa cuppa cuppa dip from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 22) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • jenmacgregor18 on August 17, 2016

    The leftovers didn't reheat well for me. Fat separated and cheese had an odd texture. Could just be because of the Comte. ....Maybe try it with gruyere, or as written, next time.

  • jenmacgregor18 on August 09, 2016

    I used Comte, green onions & added 1/4 tsp. garlic powder & 1/2 tsp. paprika. very easy & good. I would reduce paprika to 1/4 tsp. next time.

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