1 package (16 ounces) processed cheese with jalapeno peppers
2 cans (15 ounces each) black beans, well drained
1 cup medium or hot salsa
2 loaves (18 ounces each) round marble rye bread, unsliced
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
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.