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!

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.

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