Cauldron Full of Devilish Dip

Yield: 8 Servings

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

239

Fat:

12g (sat 2g)

Protein:

5g

Carbohydrate:

32g

Fiber:

7g

Cholesterol:

0mg

Sodium:

544mg