Easy Cheesy Bean Dip with Rye Bread - Simple Recipe

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:

1. 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.
2. 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