Get ready for this perfect New Years Eve Party treat. These Stuffed Jalapeno Poppers are delicious and easy to make. A delicious spin on traditional Jalapeno Poppers, these artichoke dip stuffed Jalapeno poppers are sure to be a show stopper.

I love making these for get togethers, especially our traditional New Years Eve Party with friends and family.
This pairs so well with the Brie and Jam Puff Pastry Bites, Bacon Wrapped Dates, and Buffalo Chicken Egg Rolls! Both are show stoppers at any gathering. For another great side dish check out our Paula Deen Deviled Eggs.
For a fun variation try this party pleaser, smoked jalapeno poppers. Another fun twist on traditional Jalapeño Poppers.
Ingredients
- Jalapeños
- Cream cheese
- Plain Greek Yogurt
- Garlic
- Parmesan
- Mozzarella
- Artichoke Hearts
- Spinach
- Salt
See recipe card for quantities.
Instructions
Making these delicious Artichoke Dip stuffed Jalapeno Poppers is easy!
First start by cutting the stems off of each Jalapeno pepper. Half and remove the seeds. Be sure to wash your hand after handling the Jalapeno Peppers.
Next in a medium bowl combine the softened cream cheese, mozzarella, parmesan, garlic, plain greek yogurt and salt. Mix together until well mixed. There should be no chunks, except from the mozzarella and parmesan.
Next add in chopped artichoke hearts, and chopped spinach. Mix again
Preheat the oven to 400.
On a parchment line baking sheet. Line the Jalapeno halves in a row.
Place a spoonful of spinach artichoke mixture in each Jalapeno half.
Place in the oven for 18-20 minutes or until golden brown.
Hint: Make sure to cook until the peppers are the desired crispness. If you take them out of the oven too soon they may not have the desired texture.
Substitutions
Looking for a cheesy substitution? You can make the cream cheese and mozzarella cheese mixture and omit the spinach and artichokes.
Not a fan of artichokes, just remove the artichoke hearts but keep the chopped spinach.
Equipment
Before making Stuffed Jalapeno Poppers be sure to have a baking sheet with parchment paper ready.
You will also need a medium sized bowl and a spoon for mixing.
This is a very easy recipe with little equipment required.
Storage
Store leftover Jalapeno Popper Recipe in the fridge. When ready to reheat, reheat in the oven or an air fryer for 5 minutes to maintain crispness. There will be some texture changes to the peppers after the initial bake. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Don't undercook the stuffed peppers! You want them golden brown on top and a brown on the bottom of the pepper.
Recipe
Stuffed Jalapeno Poppers
Equipment
- sheet pan
Ingredients
- 6 Jalapeños sliced in half and deseeded
- 4 ounce cream cheese softened
- ½ cup plain greek yogurt
- ½ cup mozzarella
- ¼ cup parmesan
- 1 teaspoon minced garlic
- 1 cup spinach chopped
- 1 cup artichoke hearts chopped
Instructions
- Preheat the oven to 400.
- Cut the stems off of each Jalapeno pepper. Half and remove the seeds. Be sure to wash your hand after handling the Jalapeno Peppers.
- In a medium bowl, combine the softened cream cheese, mozzarella, parmesan, garlic, plain greek yogurt and salt. Mix together until well mixed. There should be no chunks, except from the mozzarella and parmesan.
- Add in chopped artichoke hearts, and chopped spinach. Mix again
- On a parchment line baking sheet. Line the Jalapeno halves in a row.
- Place a spoonful of spinach artichoke mixture in each Jalapeno half, about 1 tablespoon. Smooth to cover the open half of the pepper.
- Place in the oven for 18-20 minutes or until golden brown.
Notes
- Make sure to cook until the peppers are the desired crispness. If you take them out of the oven too soon they may not have the desired texture.
- Store leftover Jalapeno Popper Recipe in the fridge. When ready to reheat, reheat in the oven or an air fryer for 5 minutes to maintain crispness. There will be some texture changes to the peppers after the initial bake. Good for 2-3 days.
- These ingredients don't stand up well to freezing.
Kristen Wood
The best jalapeno poppers we've ever had! Can't wait to make again. Thank you!!
Jacqueline Debono
I made these jalapeno poppers for our New Year's Eve and they were a big hit!
John Pilone
OMG! OMG ! OMG !Best ever ,loved them ,thank you