Cauldron Dip
CATEGORIES
Dip 
INGREDIENTS
  • Servings: 8
  • Preparation Time: 20 min
  • 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
DIRECTIONS
  1. In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper. Cover and refrigerate.
  2. 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.
  3. Fill bread bowl with dip. Arrange peppers and pretzels under and around bowl. Yield: 1 cup.