Bubbling Cauldron
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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
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