Spinach Artichoke Dip Jalapeno Poppers
Spinach Artichoke Dip Jalapeno Poppers ~ bite sized chiles stuffed with everybody's favorite hot dip! People go crazy for this easy appetizer!
Servings: 10 -15 people
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
Serving: 2 poppers · Calories: 96 kcal · Carbohydrates: 3 g · Protein: 4 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 8 mg · Sodium: 162 mg · Potassium: 45 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 955 IU · Vitamin C: 4 mg · Calcium: 41 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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