Ingredients Jump to Instructions ↓

  1. 1 cup (8 ounces) sour cream

  2. 1 tablespoon dried parsley flakes

  3. 1 teaspoon sugar

  4. 1/2 teaspoon onion powder

  5. 1/4 teaspoon garlic salt

  6. 1/4 teaspoon pepper

  7. 1 slice soft dark rye bread

  8. 1 each medium sweet red, yellow and orange pepper, julienned

  9. 10 pretzel rods, broken in half

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper. Cover and refrigerate.

  2. 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.

  3. Fill bread bowl with dip. Arrange peppers and pretzels under and around bowl. Yield: 1 cup.


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