Prep: 10 min.

Serves: 8

Cost per serving: $2.42

3 ripe avocados

2 plum tomatoes, seeded and chopped

2 Tbsp. chopped red onion

1/4 cup fresh lime juice

1/4 tsp. 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.

PER SERVING: 239 Cal., 12g Fat (2g Sat.), 0mg Chol., 7g Fiber, 5g Pro., 32g Carb., 544mg Sod.