Cauldron Dip Recipe
Cauldron Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: Witch Halloween Party
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

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

  • 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
  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

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MY REVIEW
ZZEMom User ID: 6342171 145544
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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