Imagine biting into a perfectly crispy jalapeno popper that's packed with creamy, cheesy goodness and a hint of spice that'll make your taste buds dance! These aren't your ordinary poppers - they're a mouthwatering fusion of classic spinach artichoke dip and fiery jalapeno peppers that will become the star of any party or game day spread. Whether you're looking to impress guests or simply treat yourself to an irresistible appetizer, these poppers are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 12 jalapeno peppers, halved and seeded
- 1 cup spinach, chopped
- 1 can (15 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your jalapeno poppers cook evenly and thoroughly.
- Prepare the jalapeno peppers by slicing them in half lengthwise. Use a spoon to carefully remove the seeds and membranes. This will help reduce the heat level, but you can leave some seeds if you prefer a spicier dip.
- In a mixing bowl, combine the softened cream cheese, chopped spinach, drained and chopped artichoke hearts, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Using a spoon or a small spatula, generously fill each jalapeno half with the spinach-artichoke mixture. Make sure to pack the filling tightly for maximum flavor.
- Place the filled jalapeno poppers on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Arrange them in a single layer, ensuring they are not overcrowded.
- Once all the jalapeno halves are filled and placed on the baking sheet, bake them in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the jalapenos are tender.
- After baking, remove the jalapeno poppers from the oven and let them cool for a few minutes before serving. This will help the filling set slightly and make them easier to handle.
- Serve the spinach artichoke dip jalapeno poppers warm, either on their own or with a side of your favorite dipping sauce, such as ranch or blue cheese dressing. Enjoy!
Tips
- Wear gloves when handling jalapenos to protect your hands from potential irritation.
- For less heat, remove all seeds and membranes from the peppers.
- Use room temperature cream cheese for easier mixing and smoother filling.
- Don't overfill the peppers - leave a little space for the cheese to melt and bubble.
- For extra crispiness, sprinkle some breadcrumbs on top before baking.
- Let the poppers rest for 2-3 minutes after baking to allow the filling to set.
- If you prefer a vegetarian version, you can substitute the cheeses with plant-based alternatives.
- These poppers are best served immediately while the cheese is still hot and melty!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 9g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
