Cauldron Full of Devilish Dip
3 ripe avocados
2 plum tomatoes, seeded and chopped
2 tablespoons chopped red onion
1/4 cup fresh lime juice
1/4 teaspoon hot sauce
Salt
1 small round pumpernickel bread (1 lb.)
1 (8 oz.) bag pretzel rods
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
Halve and pit avocados. Mash flesh with a fork. Stir in tomatoes,
onion, lime juice, hot sauce and salt to taste. Cover with plastic
wrap touching dip; refrigerate for up to 3 hours.
Cut a half inch from top of bread and an inch from bottom. Scoop out
most of soft interior, leaving 1/2 -inch-thick sides.
Arrange pretzels and peppers to resemble logs and flames on a
platter. Fill bread with dip; place on top. Serve immediately.
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Party and Dinner Foods (non sweets)
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