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Cauldron Dip Recipe
Cauldron Dip Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

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 each medium sweet red, yellow and orange pepper, julienned
  • 10 pretzel rods, broken in half

Directions

  1. In a small bowl, combine the first six ingredients. Refrigerate at least 1 hour to allow flavors to blend. Serve with pepper strips and pretzels. Yield: 1 cup.
Originally published as Cauldron Dip in Quick Cooking September/October 2004, p41

Reviews for Cauldron Dip

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   (2)
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MY REVIEW
Reviewed Aug. 28, 2012

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.

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