Stuffed “Carrots” Recipe

As Easter approaches, bringing with it the promise of spring and renewal, our thoughts turn to celebrations filled with joy, color, and delightful food. What better way to welcome this festive season than with a whimsical and delicious appetizer that captures the essence of Easter? Our Stuffed “Carrots” recipe is designed to do just that, offering a playful nod to the Easter Bunny's favorite snack with a twist that's as tasty as it is charming.

Crafted with bright and cheerful mini bell peppers, filled with a creamy and herbaceous mixture, and topped with dill fronds to mimic the look of carrot tops, these stuffed "carrots" are a visual treat that will add a pop of color and creativity to your Easter spread. Alongside, the cheeseball, encased in shredded cheese and more of the dill mix, serves as a perfect companion, ensuring that there's a delightful bite for everyone.

This recipe is not only a feast for the eyes but also a joy to prepare, making it a fantastic way to engage the whole family in holiday preparations. Whether you're hosting an Easter brunch, dinner, or a spring-themed party, these stuffed “carrots” are sure to be a hit, bringing smiles and a touch of whimsy to your celebration. Let's embrace the spirit of Easter with this creative, fun, and irresistibly tasty appetizer.


  • 10-12 mini bell peppers
  • Dill fronds (for “carrot stems”)
  • 16 oz. cream cheese
  • Divine Dips Dill mix (amount as desired)
  • Shredded cheese (for cheeseball)


  1. Prepare the Peppers: Halve the mini bell peppers lengthwise. Carefully remove the seeds and membranes, ensuring the peppers remain intact for stuffing.
  2. Mix Cream Cheese Filling: In a mixing bowl, combine 16 oz. of cream cheese with the Divine Dips Dill mix. Stir the mixture until it is well combined and smooth.
  3. Stuff the Peppers: Using a spoon or a piping bag, fill each halved pepper with the cream cheese mixture. Be generous but ensure the filling is neat and contained within the peppers.

  4. Add “Carrot Stems”: Cut dill fronds to an appropriate length to resemble carrot stems. Insert a dill frond into the narrow end of each stuffed pepper, adjusting so it resembles the top of a carrot.
  5. Prepare the Cheeseball: Roll any remaining cream cheese and Dill mixture into a ball. Coat the outside of the ball with shredded cheese until fully covered. This can be served alongside the stuffed “carrots” as an additional appetizer.

Serving: Arrange the stuffed “carrots” on a platter, making sure the “carrot stems” are visible. Place the cheeseball in the center or on the side of the platter for guests to enjoy.

Note: Adjust the amount of Divine Dips Dill mix according to taste. Enjoy your creative and delicious stuffed “carrots” appetizer!

Stuffed “Carrots” Recipe
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