1 cup (8 ounces) sour cream
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 slice soft dark rye bread
1 each medium sweet red, yellow and orange pepper, julienned
10 pretzel rods, broken in half
In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper.
Cover and refrigerate.
Flatten bread with a rolling pin. Press over an inverted greased 10-oz. custard cup. Top with another 10-oz. custard cup. Place on an ungreased baking sheet. Bake at 350 degrees F for 7 minutes.
Carefully remove top dish. Bake 3-5 minutes longer or until bread is lightly toasted.
Immediately remove the bread from dish. Cool. Fill bread bowl with dip. Arrange peppers and pretzels under and around bowl. Yield: 1 cup.