Bubbling Cauldron (Hot Cheese Dip) - cooking recipe

Ingredients

1 (16 ounce) package processed cheese with jalapeno peppers
2 (15 ounce) cans black beans, well drained
1 cup mild salsa or 1 cup hot salsa
2 loaves round marbled rye bread, unsliced (18 ounces each)
pretzel rod
rye cocktail bread or pumpernickel bread

Preparation

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 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 and serve immediately.