My once underwhelming garden is now producing like crazy (thank you, weird Texas weather).

A container of sad looking tomatillo plants (that narrowly avoided sudden death by impatient farmer me last week) is now laden with young fruit. Maybe I’ll be able to make that green salsa before season’s end after all.

And the bell pepper plants from our raised bed have become prolific producers – seemingly overnight. I’m scrambling for ways to use them lest any go to waste.

Turns out they make practical and portion controlled serving cups for one of our family’s favorite Game Day snacks – Hot Spinach Dip.

It’s a recipe courtesy Homestyle Cooking, a favorite and oft referenced book that has influenced more than a few dishes from my kitchen. The cumin sets this app deservedly apart from your typically bland and overly creamy spinach dip. But back to the bell pepper project.

Three backyard bells fit perfectly into my crimson colored ramekins (does anyone out there not love HomeGoods?). And it turned out to be a light lunch as delicious as it was different.

Absent the bells, I’d likely dig in with a celery stick or three. As habitual as it once was to reach for tortilla chips, eating them makes me feel sluggish and squishy.

Crisp veggie dippers on the other hand? Nothing but nom nom deliciousness.

Happy Game Day!

Spinach Dip Stuffed Bell Peppers
3 small green bell peppers
1 pkg chopped spinach, thawed and drained
1 can artichoke hearts, drained
1 8 oz block cream cheese
1 onion, chopped
1 8 oz block Monterey Jack, freshly shredded
1 cup shaved Parm
Rotel tomatoes (1 can)
2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
Combine all ingredients well and add to baking dish prepared with Pam cooking spray. Bake at 350 for 30 minutes.
MFP Entry: Spinach Dip Stuffed Bell Peppers, 1 serving = 3 small bell peppers with 1/2 cup spinach dip, 187 cals.