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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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CAULDRON DIP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Davis Estate in Grand Prairie, Texas in 1987. Ingredients:
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 |
Directions:
1. In small bowl combine sour cream, parsley, sugar, onion powder, garlic salt and pepper.
2. Cover and refrigerate.
3. Flatten bread with a rolling pin then press over an inverted greased 10-ounce custard cup.
4. Top with another 10-ounce custard cup then place on an ungreased baking sheet.
5. Bake at 350 for 7 minutes then carefully remove top dish.
6. Bake 5 minutes longer or until bread is lightly toasted then immediately remove bread from dish.
7. Cool completely then fill bread bowl with dip.
8. Arrange peppers and pretzels under and around bowl.
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