Bubbling Cauldron
1 (16 ounce) package processed cheese with jalapeno peppers
2 (15 ounce) cans black beans, well drained
1 cup medium or hot salsa
2 (18 ounce) loaves round marble rye bread, unsliced
Pretzel rods
Cocktail rye or pumpernickel bread
Melt cheese in medium saucepan over low heat, stirring occasionally. Remove
from heat. Stir in beans and salsa. Carefully cut center out of bread, leaving
1 1/2-inch shell. Cut bread center into pieces for dipping.
Reserve one pretzel rod. Arrange remaining pretzel rods on serving plate to
resemble campfire logs. Place bread cauldron on pretzels; fill with cheese dip,
allowing some to spill over top of bread cauldron. Arrange bread pieces and
cocktail bread around cauldron. Place reserved pretzel rod in cheese dip: serve
immediately.
Tip: Use your favorite Halloween cookie cutters to cut scary shapes from the
cocktail bread.
