3/4 cup ranch dressing
1 tablespoon prepared horseradish
1/3 cup sour cream
1 tablespoon prepared Dijon-style mustard
2/3 cup chopped onion
1 green bell pepper, chopped
1 dash hot pepper sauce
12 slices white bread, diced, divided
1/2 onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons lime juice
1 teaspoon prepared horseradish
In a medium bowl, mix the ranch dressing, horseradish, mustard, green pepper and hot pepper sauces.
Place bread slices on cooked grill, and toast 3 to 4 minutes. Turn, let cool slightly, then stir slices into sauce. Spread puffed rice evenly on top, and foil in metal containers to preserve shape. Cover, and refrigerate for several hours to concentrate flavors. Serve warm.