Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

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I love to have people over for appetizers…

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I love to pick at snacks and sip my drink, and pick and drink...

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And since the arrival of our twins—in the name of keeping things simpler—I’ve pulled out these pepper pumpkins whenever we’ve had baby-visiting guests.

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They're easy and oh-so-cute, and when you fill them with a homemade veggie dip, they make the perfect fall appetizers. 

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Just cut jack-o-lantern faces into orange peppers and fill them with a combo of Greek yogurt, mayo, dill, garlic, and sundried tomatoes.

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And when the dip is gone, you can just devour these little pumpkins, too.

Voila! Suddenly you have no dishes!

And that is what really makes for a great party. 

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Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

servings: 4 peppers with 2 cups dip

Ingredients:

  • 1¼ cups plain Greek yogurt
  • ½ cup mayonnaise
  • ½ cup packed coarsely chopped fresh dill
  • ¼ cup coarsely chopped fresh scallions
  • ¼ cup coarsely chopped sundried tomatoes
  • 1 tablespoon dried onion flakes
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 4 medium orange bell peppers with flat bottoms + intact stems

Directions:

  1. In a medium bowl, combine the yogurt, mayonnaise, dill, scallions, tomatoes, onion flakes, Worcestershire sauce, garlic powder, and salt, then set aside.
  2. Cut straight across the tops of the peppers, then set the tops aside. Scoop out and discard the pepper seeds.
  3. Using a small, sharp paring knife, cut jack-o-lantern faces out of each pepper (such as triangle eyes and a smile with teeth).
  4. Scoop ¼ of the veggie dip (about ½ cup) into each pepper, then replace the tops.
  5. Serve with your favorite crudité platter, veggies, or crackers.

Notes:

  • The dip is best when it sits for at least 30 minutes; make it ahead of time, if possible.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Dill Hummus

Poor dill.

I used to say that mint was an underappreciated herb, but dill, he might just take the cake on that one.

What do I really use dill in? There is creamy dill dip! Now that’s delicious. My sister brings one over every Christmas Eve and with some pumpernickel bread it sure does hit that Christmas eve spot in my tummy.

I always think of this dill dip fondly as it starts off the festivities. And of course it makes sure there is a little cushion in my stomach for my second favorite thing on that day...Christmas Eve wine ;) 

What else has dill??

Cucumbers and Dill! It's delightfully refreshing thats true, but  where do we go from there??

Well, why not hummus...yes, a dill flavored hummus with accents of coriander and cumin to round out the dills bright notes. Hmmmm, a new dill dish staple perhaps??? You tell me…

RECIPE:

1 15oz can Garbanzo beans (aka Chickpeas)

¼ cup Tahini

1 tsp cumin

1 tsp coriander

1 tsp Salt

¼ cup dill

3 garlic cloves

1 lemon (juice)

1/8-1/4 cup olive oil

Combine all ingredients except oil in a food processor.  Drizzle in olive oil until it’s the consistency that you want. Serve and ENJOY!

Notes:

  • If you want to use less oil and have a thinner hummus just add a little water
  • The longer the hummus sits the more the flavors come out, especially the dill
  • The Tahini can be optional but you will find it in most big grocery stores in the international isle.

 

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