YIELD Makes 20 servings
|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|
|Cocktail rye or pumpernickel bread slices|
- 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.
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