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! Both are show stoppers at any gathering.
- Cream cheese
- Plain Greek Yogurt
- Artichoke Hearts
See recipe card for quantities.
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.
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.
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.
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.
Don't undercook the stuffed peppers! You want them golden brown on top and a brown on the bottom of the pepper.Print