TLC Cooking "Bubbling Cauldron"

Bubbling Cauldron

Bubbling Cauldron

YIELD Makes 20 servings
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INGREDIENTS

1	package (16 ounces) processed cheese
2	cans (15 ounces each) black beans, well drained
1	cup medium or hot salsa
1	can (4 ounces) diced jalapenõ peppers, drained (optional)
2	loaves (18 ounces each) round marble rye bread, unsliced
Pretzel rods
Cocktail rye or pumpernickel bread slices

PREPARATION:

Melt cheese in medium saucepan over low heat, stirring occasionally. Remove from heat. Stir in beans, salsa and jalapeño peppers, if desired. Carefully cut center out of bread, leaving 1-1/2-inch shell. Cut bread center into pieces for dipping.
Reserve 1 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.

This recipe appears in: Halloween