Stuffed mini peppers with creamy spinach dip
Stuffed mini peppers filled with a creamy spinach dip blend sweetness and savouriness, making for an easy and appealing appetizer. This dish is perfect for parties, potlucks, or as a nutritious snack.
Cook time 20 min
Prep time 10 min
Ingredients:
1 dash sea salt2 tsp onion powder
1/2 tsp garlic powder
4 tsp ranch dressing
1/2 tsp salt
1/2 tsp black pepper
1.50 cups sour cream
1 package frozen spinach
3 red peppers
Stuffed mini peppers with creamy spinach dip are a delightful and easy-to-make appetizer that will impress your guests. This dish combines the sweetness of mini peppers with a savory, creamy spinach dip. Perfect for parties, potlucks, or a nutritious snack, these stuffed peppers are sure to be a hit.
Instructions:
- Thaw the frozen spinach according to package instructions. Once thawed, place the spinach in a clean kitchen towel or a piece of cheesecloth and squeeze out as much excess water as possible. Set aside.
- In a large mixing bowl, combine the sour cream, ranch dressing, onion powder, garlic powder, sea salt, regular salt, and black pepper. Stir until all the ingredients are well incorporated.
- Add the drained, thawed spinach to the bowl and mix thoroughly until the spinach is evenly distributed throughout the creamy mixture.
- Wash the red peppers thoroughly under running water. Pat them dry with a paper towel.
- Cut each red pepper in half lengthwise. Remove and discard the seeds and membranes, creating small pepper boats that can be filled with the spinach mixture.
- Using a small spoon, fill each pepper half with the prepared creamy spinach dip. Be generous with the filling, slightly mounding it over the pepper if needed.
- Arrange the stuffed mini peppers on a serving platter.
- Serve immediately and enjoy!
Stuffed mini peppers with creamy spinach dip are a versatile and delicious appetizer that you can whip up with minimal ingredients. The combination of creamy sour cream, flavorful spices, and fresh peppers creates a harmonious blend of textures and flavors. By following these tips, you can make this dish even more delightful and suited to your tastes. Enjoy the compliments from your guests as they savor this delightful appetizer.
Stuffed mini peppers with creamy spinach dip FAQ:
This recipe does not require baking, as the stuffed mini peppers are served cold or at room temperature. However, if you prefer to bake them, a quick bake at 350°F (175°C) for about 10-15 minutes until warmed through is suggested.
Since this recipe is served cold, you don’t need to check for doneness. If you choose to bake them, they are done when heated through and slightly softened, which typically takes 10-15 minutes.
Yes, you can use fresh spinach! Use about 8 ounces of fresh spinach. Sauté it in a pan until wilted, then chop and squeeze out excess moisture before adding it to the dip mixture.
Store any leftover stuffed mini peppers in an airtight container in the refrigerator. They will keep for up to 3 days. For best texture, serve them cold or at room temperature after refrigeration.
You can substitute sour cream with Greek yogurt or cottage cheese for a lower-fat option. Both alternatives will maintain similar creaminess and flavor.
Tips:
- Thaw the frozen spinach and squeeze out as much water as possible to avoid a watery dip.
- For an extra kick, you can add a pinch of red pepper flakes to the mixture.
- Ensure that the sour cream is at room temperature before mixing for smoother consistency.
- Use fresh spinach for a different texture and flavor, but be sure to sauté it first to remove excess moisture.
- Adjust the seasoning according to your taste preferences.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 3.42g
Carbohydrates 7g
Fiber 2.20g
Sugar 3.97g
Fat 14g
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