This hot and spicy dip will have a welcome warming effect on those chilly Halloween nights!
What You Need:
- 1 pkg (16 oz) Velveeta processed cheese, cubed
- 16 oz shredded Swiss cheese
- 1 can (10½ oz) cheddar cheese soup
- 2 cans (15 oz) black beans (drain well)
- 1 jar medium or hot salsa
- 1 can (4 oz) diced jalapeno peppers, (drain well)
- 1 round loaf of pumpernickel or round marble rye bread, unsliced
- 2 loaves (18 ounces each) round marble rye bread, unsliced
- Pretzel rods
Instructions:
1. Put the canned soup into the saucepan.
2. Add the processed and Swiss cheese into the pan, and allow the cheeses to melt over low heat, while stirring often.
3. Remove from the heat and stir in the beans, salsa and jalapeño peppers, if desired.
4. Cut the middle part out of the bread, leaving a 1 1/2-inch shell to create the cauldron. Cut or tear the center of the bread into chunks for dipping.
5. Fill your emptied bread cauldron with the cheese. Place the ripped up break chunks on a serving plate.
6. As an additional touch, create a ‘campfire’ of pretzel rods around the bowl. Put one full pretzel rod into the cheese dip and serve immediately.
As an alternative, Mexican food fans could add a package of taco seasoning to the cheese dip while cooking, and maybe a can of Ro-tel tomatoes with green chilis.
Go back to the complete list of Halloween recipes
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