Spinach Dip Stuffed Baby Bell Peppers.
Yet again, I come at you with a recipe that screams for variation. How many versions of spinach dip have you had over the years? Sometimes with water chesnuts, sometimes with cheese, other times with Greek yogurt as a sub for mayonnaise. Play with your taste preferences (and your refrigerator and pantry items) and you will not be sorry.
Servings Prep Time
6people 15minutes
Cook Time
15minutes
Servings Prep Time
6people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to broil. Clean baby bell peppers, slicing open lengthwise and removing pith and seeds. Mix spinach, mayonnaise, sour cream, artichoke hearts, and carrots together thoroughly.
  2. Add half a packet of Hidden Valley Ranch dressing mix and stir to blend completely with other ingredients.
  3. Add chopped green onions and stir to incorporate.
  4. Using a teaspoon, stuff each baby bell pepper with spinach dip mixture.
  5. Broil stuffed peppers for 12-15 minutes, or until they begin to brown and blister on top.
  6. Serve hot and start planning on the next thing you’re going to stuff in a bell pepper!
Recipe Notes

You didn’t think I was done with this recipe did you?  I mean, in case you hadn’t noticed, this recipe for the Spinach Dip makes a lot more than what will go in those peppers.  What else can you do with the remaining Spinach Dip?  I’m glad you asked.

  1. Serve cold with sliced veggies
  2. Serve warm with crispy crackers
  3. Spread onto toast and make a grilled spinach dip panini
  4. Mix it into pasta
  5. Spread it on a crostini, then broil and serve hot
  6. Toss it into an omlette

Yeah, you know you’re thinking about things to add to this list.

What else would you do with this delicious Spinach Dip?  And what variations would you offer for the fillings?  C’mon–I showed you mine, now you show me yours.