Prep 15 mins
Cook 10 mins
A "must" for Halloween parties and a bewitching appetizer for any occassion. A spicy cheese dip, served hot in marble rye bread "cauldrons"
- 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
- 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.
Took this to a party last night, and everyone from adults to pre-teens loved it. Presentation was killer, thanks to the ideas Lorac provided, and the blend of salsa, beans, and hot pepper cheese was delicious. I sorta halved the recipe, using about 16 oz of cheese, 1 can beans, and 1/2 cup of salsa to put into one bread bowl and it was great. Getting the cheese melted was a real pain - hard to do without scorching the bottom of my pan. Eventually, I got it just melted, put the remaining ingredients in, and then baked it at 350 for 20 minutes, and that did the trick. Still, an unusual, delicious recipe perfect for fall. Good one!
I used my mini Crockpot to serve it, but it still was a hit. To fit the pot and my families taste I only used one can of beans, but it was still a hit. I did have to bring out the tortilla chips for some of the more picky eaters that did not want to try the dip on crackers or bread. (the bread was my favorite)