Roasted Red Pepper Dip Filled Jack-o'-Lanterns

For the perfect Halloween appetizer, try carving faces into bell peppers then using them to serve this creamy roasted red pepper and spinach dip. So fun!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 large onion, chopped
  • 1 EACH green, red and yellow pepper, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 4 oz. (1/2 of 8 oz. pkg.) Neufchatel cheese, softened
  • 1 cup light sour cream
  • 2 Tbsp. reduced-fat mayonnaise
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. finely chopped fresh rosemary
  • ⅛ tsp. freshly ground black pepper
  • 3 large orange pepper s
  • 2 cups loosely packed baby spinach leaves, chopped
  • WHEAT THINS Original Snacks

Nutrition facts

Recipe Tips


Heat oven to 425°F.


Combine onions, chopped peppers and garlic; spread onto large rimmed baking sheet.  Drizzle with oil; toss gently until vegetables are evenly coated with oil. 


Bake 15 min. or until vegetables are crisp-tender and lightly browned, stirring occasionally.  Cool.


Beat Neufchatel cheese in large bowl with mixer until creamy; beat in sour cream, mayonnaise, vinegar, rosemary and black pepper until blended.  Stir in spinach and cooked vegetables. 


Refrigerate 30 min. 


Cut tops off orange peppers.  Use small sharp knife to remove seeds and ribs from insides of peppers.  Carve jack-o'-lantern faces on peppers as shown in photo. 


Fill with sour cream mixture. 


Serve with WHEAT THINS.