Fiesta Spinach Dip Stuffed Mini Peppers
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August is peak pepper season, and we're making the most of it. These Fiesta Spinach Dip Stuffed Mini Peppers are the ultimate last-of-summer appetizer — colorful, creamy, and ready in under 20 minutes. Whether you're hosting a backyard cookout, building a back-to-school snack board, or just looking for a reason to use those gorgeous mini peppers at the farmers market, this recipe delivers every time.
The secret? Carmie's Fiesta Spinach Dip Mix — a tried-and-true blend of spinach, bell pepper, and natural herbs and spices that comes together in minutes and tastes like you spent all afternoon on it.
Ingredients
- 1 packet Carmie's Fiesta Spinach Dip Mix
- 1 cup sour cream
- 1 cup mayonnaise (or substitute with additional sour cream)
- 1 lb mini sweet peppers (about 20–24 peppers)
- Optional garnish: sliced green onions, a pinch of smoked paprika, or crushed tortilla chips
Instructions
Step 1: Make the Fiesta Spinach Dip
Stir the Fiesta Spinach Dip Mix into the sour cream and mayo until fully combined. For best flavor, cover and refrigerate for at least 30 minutes — or overnight if you're prepping ahead. The flavors deepen beautifully as it sits.
Step 2: Prep the Peppers
Slice each mini pepper in half lengthwise and remove the seeds. Pat dry with a paper towel so the filling stays put. Arrange them cut-side up on a serving platter — the natural curve of the pepper makes a perfect little boat for the dip.
Step 3: Fill and Garnish
Spoon or pipe the Fiesta Spinach Dip generously into each pepper half. Garnish with sliced green onions, a dusting of smoked paprika, or a few crushed tortilla chips for crunch. Serve immediately or refrigerate until ready to serve.
Make It a Snack Board
These stuffed peppers shine on a late-summer snack board. Surround them with crackers, sliced cucumbers, cherry tomatoes, and a bowl of extra dip for scooping. It's the kind of spread that disappears before you've even sat down.
Tips & Variations
- Make ahead — prep the dip up to 2 days in advance and fill the peppers the day of for the freshest result.
- Warm version — mix the dip with 8 oz softened cream cheese instead of sour cream/mayo, fill the peppers, and bake at 375°F for 12–15 minutes for a warm, bubbly appetizer.
- Cheeseball twist — mix the Fiesta Spinach Dip Mix into 16 oz softened cream cheese, roll into a ball, and serve alongside the stuffed peppers for a full spread.
- Spice it up — add a few dashes of hot sauce or diced jalapeño to the dip for extra heat.
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Serves
8–10 as an appetizer
Total Time
20 minutes (plus 30 minutes chill time)