Description
Discover your new favorite appetizer with these Pickle Dip Stuffed Mini Peppers, a vibrant and savory treat that combines the crunch of mini peppers with a creamy pickle dip. Perfect for any gathering, these bites are easy to make and sure to impress your guests!
Ingredients
- Mini Sweet Peppers
- Full-fat Cream Cheese
- Sour Cream
- Dill Pickles
- Fresh Dill
- Garlic Powder
- Onion Powder
- Black Pepper
- Pickle Juice
- Cayenne Pepper (optional)
- Sharp Cheddar Cheese (optional)
Instructions
- Prepare Your Mini Peppers: Wash the mini peppers under cold water, slice each in half lengthwise, and scoop out the seeds and membranes. Arrange the halves on a serving platter.
- Whip Up the Pickle Dip: In a mixing bowl, combine softened cream cheese and sour cream, beating until smooth. Finely chop the dill pickles and add them along with fresh dill, garlic powder, onion powder, black pepper, and pickle juice. Mix well and adjust seasonings to taste.
- Stuff the Peppers: Use a small spoon or piping bag to fill each mini pepper half with the pickle dip, creating a nice mound.
- Chill and Garnish: Cover the platter with plastic wrap and refrigerate for at least 30 minutes. Before serving, garnish with extra dill, a sliver of pickle, or paprika.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 100
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Drain pickles well before chopping to avoid a watery dip. Ensure cream cheese is softened for a smooth mixture. The dip can be made a day in advance, but stuff the peppers just a few hours before serving for best texture.