Looking for the easiest, cutest, and most budget-friendly spring recipe? Look no further! These mini peppers are stuffed with either spinach and artichoke dip or dill dip, topped with dill, resembling adorable carrots! They’re incredibly simple, perfect for prepping ahead for Easter, and the best part? No cooking required!
Let me show you how to make them.
What You’ll Need
|| Mini Orange Colored Peppers || Spinach Dip || Dill Dip || Dill ||
Instructions
Step 1- Clean and thoroughly dry the peppers. Cut them in half lengthwise, and remove the seeds.
Step 2- Add spinach dip to a piping bag, and gently pipe filling into the peppers. You may also spoon the dip into the peppers, though I find piping makes it look a little neater. Repeat the same process for the dill dip.
Step 3- Trim off a 2-inch piece of dill, and gently press into the top of the pepper with dip.
Step 4- Serve with remaining dip, garnished with dill. Keep peppers chilled until serving time. You can make this up to three days in advance. I recommend only adding the dill stems prior to serving, as they will wilt.
Substitutions
You can use any color pepper you like. I simply chose orange so it would resemble carrots. You also can fill this with any dip that you love! I recommend sticking with cream based dips for this recipe. I have also included some dairy free dip options. Click any of the links below.
Dairy Free Tzatziki Dip | Plant Based Spicy Queso Dip |
Serving and Storing Instructions
Serve the peppers cold or at room temperature. Only keep them at room temperature for 2 hours. Store them in an airtight container for two to three days. I recommend only adding the dill stems right before serving.
Mini ‘Carrot’ Pepper Appetizer
Description
Mini peppers, stuffed with spinach or dill dip, garnished with dill, to resemble mini carrots!
Ingredients
Instructions
- Clean and thoroughly dry the peppers. Cut them in half lengthwise, and remove the seeds.
- Add spinach dip to a piping bag, and gently pipe filling into the peppers. You may also spoon the dip into the peppers, though I find piping makes it look a little neater. Repeat the same process for the dill dip.
- Trim off a 2-inch piece of dill, and gently press into the top of the pepper with dip.
- Serve with remaining dip, garnished with dill. Keep peppers chilled until serving time. You can make this up to three days in advance. I recommend only adding the dill stems prior to serving, as they will wilt.
Notes
- Serve the peppers cold or at room temperature. Only keep them at room temperature for 2 hours. Store them in an airtight container for two to three days. I recommend only adding the dill stems right before serving.
