Cauldron Dip Cauldron Dip Recipe Prep: 20 min. Bake: 10 min. + cooling Yield: 8 Servings 20 10 30 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 slice soft dark rye bread 1 each medium sweet red, yellow and orange pepper, julienned 10 pretzel rods, broken in half Directions In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper. Cover and refrigerate. 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. Fill bread bowl with dip. Arrange peppers and pretzels under and around bowl. Yield: 1 cup.