Cauldron Dip

By treadinger

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

Preparation

Step 1

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.