Hot cheesy spinach dip inside sweet mini peppers with a crunchy cornbread topping. These party appetizers are easy to make, and your summer party guests will love them.
In a large bowl, using an electric hand mixer, thoroughly blend cream cheese and sour cream.
8 ounces cream cheese, ½ cup sour cream
Add drained spinach, pepper jack cheese, dried onion, and garlic powder, and mix until thoroughly combined.
10 ounces frozen spinach, 1 cup shredded pepper jack cheese, 1 tablespoon dried minced onion, ¼ teaspoon garlic powder
Cut the mini sweet peppers in half, and remove the membranes and seeds inside.
12 Mini sweet peppers
Stuff the peppers with the spinach dip.
Place on a grill pan, and onto the hot grill for 10 minutes, or until heated through.
Using hot pads, remove the pan of peppers from the grill, and sprinkle the crushed crackers over the top. Sprinkle each stuffed pepper with a pinch of shredded Parmesan. Return the pan to the grill for another 5 minutes, or until golden brown.
½ cup crushed crackers, ¼ cup shredded Parmesan cheese