BUBBLING CAULDRON
1 (16 oz.) pkg. processed cheese with jalapeno peppers
2 cans (15 oz. each) black beans, well drained
1 cup medium or hot salsa
2 loaves (18 oz. each) round marble rye bread, unsliced
Pretzel rods and cocktail rye or pumpernickel bread (for serving)
Melt cheese in a medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans and salsa.
Carefully cut center out of bread, leaving a 1 and 1/2 inch shell. Cut bread center into pieces for dipping.
Reserve 1 pretzel rod. Arrange remaining pretzel rods on a serving plate to resemble campfire logs. Place bread cauldron on pretzels; fill with cheese dip, allowing some to spill over the top of the bread cauldron. Place reserved pretzel rod in cheese dip; serve
Makes 20 servings
Source: Recipe booklet: Delightful and Frightful Halloween Recipes, Favorite Brand, 2001 |