Spinach Artichoke Dip Jalapeno Poppers

Spinach Artichoke Dip Jalapeno Poppers ~ bite sized peppers stuffed with everybody’s favorite hot dip! People go crazy for this easy appetizer, so be sure to make lots!

jalapeno poppers, baked not fried

Healthier baked jalapeno poppers are the ultimate party appetizer!

I love spinach artichoke dip with a passion. In the colder months we often make a dinner out of it. But in the summer that’s not really appropriate, so here’s a way to sneak it in where it won’t seem out of place. The hot cheesy dip, all bubbly and browned in these handy little peppers is so good you might never buy chips again. And the fierce flavor of jalapeno poppers holds its own up against any drink you can throw at it.

stuffed jalapeno peppers

I used red jalapenos, which are the riper version of green ones, and a little milder, too. They’re also a bit bigger, so every popper provides at least two good gooey, spicy bites.

red jalapeno

The heat of hot peppers resides in the seeds and veins, so when you scoop them out, the pepper is usually not super hot. I actually left a few seeds and veins in the halved peppers on purpose to retain a little of the heat since the creamy dip works to mute the heat in the first place.

spinach artichoke dip

I make the dip the same way I always do, but for this recipe I put it in the food processor to get it smooth; it will fit in the peppers easier. Make lots of these, because you won’t be able to stop popping them in your mouth. (Double the recipe below for a crowd)

Jalapeno poppers

These poppers are baked not fried, but equally as irresistible as the originals.

stuffed peppers

Tips for making stuffed jalapeno poppers ~

  • After you thaw the spinach, force the extra moisture out of it: I press it in a mesh strainer with the back of a spoon. It will make your dip watery if you don’t do this step.
  • When you cut the peppers in half, take note of their shape and cut it in such a way that they will lay the flattest.
4 from 4 votes

It’s 5 O’Clock Somewhere Friday: Spinach Artichoke Dip Jalapeno Poppers

Author Sue Moran


  • 1/2 cup artichoke quarters
  • 1/2 cup frozen chopped spinach thawed and well drained
  • 1 or 2 cloves garlic crushed
  • zest and juice of 1/2 lemon
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup shredded Italian blend cheese I use the bagged varieties from Kraft or Sargento
  • salt and pepper to taste


  • Set oven to 375F
  • Put all the dip ingredients in the bowl of a food processor and pulse to blend thoroughly and get rid of any large chunks. Scrape down the sides of the bowl. Taste it and adjust the salt, pepper, garlic and/or lemon if necessary. Refrigerate until ready to use.
  • Cut the jalapenos in half and carefully scoop out most of the seeds and veins. If you are careful and use a small sharp knife you can cut right down through the middle of the stems, too, so the poppers each have a cute stem/handle.
  • Stuff each popper with dip, mounding it just a bit.
  • Bake on an ungreased baking sheet for 15 minutes, and put them under the broiler for the last minute or so if they need a little more browning. Don't leave them too long in the oven or broiler or the peppers will lose their shape.
  • Enjoy right away.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.



Don’t forget to pin these Spinach and Artichoke Jalapeños Poppers!

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    Please rate this recipe!

  • Reply
    Ruth Sheldon
    August 31, 2018 at 11:50 am

    Have we tried wrapping them in bacon? We just got some delicious sweet hot peppers (I want to say anchos but I’m not sure) and hubby wants bacon wrapped peppers and I of course want these 🙂

    • Reply
      August 31, 2018 at 12:58 pm

      I don’t see why you couldn’t wrap them in bacon, I say go for it and make everybody happy!

  • Reply
    July 31, 2017 at 12:42 pm

    I’m addicted already and I haven’t even tried these. It’s like they were made for the S&A dipped obsessed (aka, me). 🙂

    • Reply
      July 31, 2017 at 2:06 pm

      We are hopelessly addicted to the stuff, too, wonder if there’s a 12 step program?

  • Reply
    shannon weber
    June 9, 2013 at 11:22 am

    spinach dip in jalapeno poppers: THAT IS AN EXCELLENT IDEA. Like, SO excellent, and i may wake Tim up right now just to tell him about it, because he would be all over it.

  • Reply
    Sam @ My Carolina Kitchen
    June 9, 2013 at 11:04 am

    I agree with the others. You may everything so pretty. These would be great to serve for people going low-carb.

  • Reply
    June 8, 2013 at 9:46 pm

    I agree that this would be the perfect disguise.

  • Reply
    Carol | a cup of mascarpone
    June 8, 2013 at 2:10 am

    I would give anything for a plate of these right now!!! They are amazing, Sue!!

  • Reply
    Chris Scheuer
    June 7, 2013 at 9:01 pm

    You make everything look so pretty Sue, even little red peppers look like art work from your camera!. These would be so fun for a party, with or without guests! 🙂

  • Reply
    June 7, 2013 at 6:24 pm

    Hmm, I thought that type of red pointy peppers were actually Fresno peppers! But of course jalapenos can turn red too. In any case, using these to make poppers is a great idea. A perfect snack for long summer afternoons.

  • Reply
    Averie @ Averie Cooks
    June 8, 2013 at 12:52 am

    This is so perfect. I looooove spin/artichoke dip and usually add some red peppers to it b/c I like a little kick. I need to try your version!

  • Reply
    ndrea {From the Booksheld}
    June 7, 2013 at 8:43 pm

    What a great idea!Can’t wait to try it!

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