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!
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.
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.
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.
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)
These poppers are baked not fried, but equally as irresistible as the originals.
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.
Spinach Artichoke Dip Jalapeno Poppers
Ingredients
- 1/2 cup artichoke quarters
- 1/2 cup frozen chopped spinach, thawed and well drained
- 2 garlic cloves, crushed
- 1/2 lemon, zested and juiced
- 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 black pepper , to taste
Instructions
- Set oven to 375°F.
- 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 while warm.
Nutrition
Don’t forget to pin these Spinach and Artichoke Jalapeños Poppers!
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 🙂
I don’t see why you couldn’t wrap them in bacon, I say go for it and make everybody happy!
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). 🙂
We are hopelessly addicted to the stuff, too, wonder if there’s a 12 step program?
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.
I agree with the others. You may everything so pretty. These would be great to serve for people going low-carb.
Sam
I agree that this would be the perfect disguise.
I would give anything for a plate of these right now!!! They are amazing, Sue!!
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! 🙂
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.
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!
What a great idea!Can’t wait to try it!