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

1. 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.
2. 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.
3. Arrange pretzels and peppers to resemble logs and flames on a platter. Fill bread with dip; place on top. Serve immediately.

avocados, tomatoes, red onion, lime juice, hot sauce, salt, bread, rods, red bell pepper, yellow bell pepper, orange bell pepper

Taken from www.myrecipes.com/recipe/cauldron-full-of-devilish-dip (may not work)