Cauldron Dip Recipe

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This witch's cauldron doesn't hold a spooky brew--just a Halloween snack that's frightfully fun! Our Test Kitchen formed a pot by toasting a slice of rye bread, then filled it with a creamy dip that's perfect with the pretzel "logs" and sweet pepper "flames" that are placed underneath.

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Cauldron Dip Recipe

Prep: 20 min. Bake: 10 min. + cooling

Yield: 8 Servings

20 10 30

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

Directions

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.

Originally published as Cauldron Dip in Quick Cooking September/October 2004, p41

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Cauldron Dip

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(1-1) of 1 reviews

Reviewed on Aug. 28, 2012 by ZZEMom

This is great! I first made it for an office Halloween afternoon snack. I'm making it again for this year's home party. I actually used a whole rye loaf and cut out the center. Then inserted a glass bowl of the same dimensions. I also dyed the dip green for an added touch.