1/2cupfrozen chopped spinachthawed and well drained
1or 2 cloves garliccrushed
zest and juice of 1/2 lemon
1cupshredded Italian blend cheeseI 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.
https://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-spinach-artichoke-dip-jalapeno-poppers/ June 7, 2013