Printable | Taste of Home

Cauldron Dip

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

Printed from tasteofhome.com Oct 13, 2008

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Cauldron Dip cont.

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.