Low FODMAP Spinach Dip with Sweet Pepper Poppers
Creamy spinach dip served in colorful mini sweet peppers. A fun, low-carb appetizer that's perfect for entertaining.
Instructions
- 1
Thaw spinach and squeeze out as much liquid as possible.
- 2
In a medium bowl, combine softened cream cheese and mayonnaise.
- 3
Beat until smooth and creamy.
- 4
Add Parmesan, garlic-infused oil, salt, and pepper.
- 5
Mix well to combine.
- 6
Fold in the drained spinach until evenly distributed.
- 7
Taste and adjust seasoning as needed.
- 8
Cut mini peppers in half lengthwise and remove seeds.
- 9
Fill each pepper half with a spoonful of spinach dip.
- 10
Arrange on a serving platter.
- 11
Refrigerate until ready to serve.
FODMAP Notes
Spinach is low FODMAP. Neufchatel and aged Parmesan are naturally low in lactose. Mini sweet peppers are safe in normal portions. Use lactose-free cream cheese if sensitive. Garlic-infused oil provides flavor without FODMAPs.
Tips
- 💡 Squeeze spinach very dry for best texture
- 💡 Can also serve dip with crackers
- 💡 Make dip ahead and fill peppers just before serving
- 💡 Try adding water chestnuts for crunch
Recipe Notes
These colorful pepper poppers filled with creamy spinach dip are as beautiful as they are delicious. The sweet crunch of the peppers perfectly complements the savory dip.
Substitutions
- Cream cheese: Dairy-free cream cheese
- Peppers: Endive leaves or cucumber cups
- Add-ins: Chopped water chestnuts, roasted red pepper
Storage
- Dip only: Keeps 4-5 days refrigerated
- Filled peppers: Best served same day
FODMAP Stacking Note
2-3 pepper poppers is a low FODMAP serving. All ingredients are safe in portions shown.
Related Recipes
- Low FODMAP Artichoke Dip
- Low FODMAP Mediterranean Salad
- Low FODMAP Caesar Salad