More Great Recipes: Dip

Cauldron Dip


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Member since 2009

Serves 8 | Prep Time 20 min | Cook Time

Ingredients

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° 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.


Pairs Well With


Notes

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