Mini Pepper Poppers
Looking for a fun, festive and easy Spring appetizer? These Mini Pepper Poppers have you covered! And don't worry, while they are dairy free, I promise none of your guest will have a clue… ha.
In the spirit of Easter and Spring, we added a sprig of dill to the top to make these look like little carrots. Oh the inspiration of Pinterest.
I kept this recipe super simple by using Kite Hill dairy free cream cheese and ranch dip (both made from almond milk) rather than making my own from scratch. I am all about simple and easy these days! With that said, feel free make your own or use regular cream cheese and ranch dip (sour cream and ranch seasoning) if you don’t have any issues with dairy. However, I will always be a fan of dairy free over dairy any day.
I hope you enjoy this as much as I do!
Elena XOXO
Mini Pepper Poppers
Ingredients
Instructions
- Lay peppers out on a board to settle then cut in half lengthwise and remove seeds.
- Mix remaining ingredients together and add more salt as needed.
- Stuff the pepper halves with the cream cheese mixture and store in an airtight container in the fridge until ready to serve. Serve cold.
- To make like mini carrots - trim the top of the dill and place at the top of the pepper to look like carrot tops.
Notes:
Note - Store in an airtight container in the fridge for up to 5 days.
If you tried this recipe, leave us a comment below and tag us {@cleanliferealworld} on your Instagram so we can share! Enjoy!