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Cauldron Dip

Cauldron Dip
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.
8 ServingsPrep: 20 min. Bake: 10 min. + cooling

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.
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