Cauldron Full of Devilish Dip

Ingredients

• Salt
• 1 red bell pepper, seeded and cut into strips
• 1 (8 oz.) bag pretzel rods
• 1 small round pumpernickel bread (1 lb.)
• ¼ teaspoon hot sauce
• ¼ cup fresh lime juice
• 2 tablespoons chopped red onion
• + 4 more ingredients
• • 2 plum tomatoes, seeded and chopped
  • 1 orange bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 3 ripe avocados

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-thic...

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