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Cauldron Dip
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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 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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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |