Directions:
- In small bowl combine sour cream, parsley, sugar, onion powder, garlic salt and pepper.
- Cover and refrigerate.
- Flatten bread with a rolling pin then press over an inverted greased 10-ounce custard cup.
- Top with another 10-ounce custard cup then place on an ungreased baking sheet.
- Bake at 350 for 7 minutes then carefully remove top dish.
- Bake 5 minutes longer or until bread is lightly toasted then immediately remove bread from dish.
- Cool completely then fill bread bowl with dip.
- Arrange peppers and pretzels under and around bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.65 Kcal (145 kJ) | ||
| Calories from fat | 19.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 3% | |
|---|---|---|---|
| Cholesterol | 6.62mg | 2% | |
| Sodium | 39.37mg | 2% | |
| Potassium | 49.7mg | 1% | |
| Total Carbs | 2.99g | 1% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 1.05g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 156.37 Kcal (655 kJ) | ||
| Calories from fat | 88.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 3% | |
|---|---|---|---|
| Cholesterol | 29.85mg | 2% | |
| Sodium | 177.68mg | 2% | |
| Potassium | 224.28mg | 1% | |
| Total Carbs | 13.49g | 1% | |
| Sugars | 1.48g | 1% | |
| Dietary Fiber | 1.01g | 1% | |
| Protein | 4.72g | 2% | |
| Vitamin C | 1.7mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 138.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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