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
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.
(Source: My Recipes .Com)