Yield: 20 servings
Melt cheese in medium saucepan or microwave, stirring occasionally. Remove from heat. Stir in beans and salsa.
Carefully cut center out of bread, leaving 1 1/2 inch shells. 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 cauldron.
Arrange bread pieces and cocktail rye around cauldron. Place reserved pretzel rod in cheese dip; serve.
Please note that some ingredients and brands may not be available in every store.