These Stuffed Jalapeno Poppers are delicious and easy to make. They are a perfect New Year's Eve Party treat. 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, Pigs in a Blanket, Bacon Wrapped Dates, Buffalo Chicken Egg Rolls, and homemade Buffalo Sauce.! 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. Try these air fryer jalapeno poppers.
Jump to:
Ingredients
If you love artichoke dip then you will love this spicy artichoke dip jalapeno poppers. Made with similar ingredients to the artichoke dip, use the list below for extra tips.
- Jalapeños- Cut these in half and remove the seeds. Sometimes with the seeds gone, they lose the kick you love. You can always keep some of the seeds to add heat.
- Cream cheese- Soften to room temperature before using.
- Plain Greek Yogurt- We use plain greek yogurt instead of sour cream. I like using it because I use it up more often than sour cream. Sour cream tends to go bad quickly at our house.
- Garlic
- Cheese-Ok cheese lovers, this recipe calls for both parmesan and mozzarella.
- Artichoke Hearts- They can be marinated for extra flavor or just canned plain.
- Spinach- Fresh spinach is best. It has a better texture in the sauce.
See recipe card for quantities.
How to Make Artichoke Dip Stuffed Jalapeno Poppers
Making these delicious Artichoke Dip stuffed Jalapeno Poppers is easy!
1. First start by cutting the stems off of each Jalapeno pepper. Half and remove the seeds. Be sure to wash your hands after handling the Jalapeno Peppers.
2. 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
3. Add the cut jalapeno peppers on a parchment lined baking sheet. Place a spoonful of prepared mixture in each jalapeno. Cook 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.
Learn From Us
Make these right before serving. I made these too far in advance once and had to reheat them before eating. They still tasted good but the pepper texture wasn't how I normally liked them. The Jalapeno Poppers taste much better fresh from the oven the first time.
Storing Jalapeno Poppers
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 brown on the bottom of the pepper. The pepper will get too mushy if you overcook them.
Recipe
Stuffed Jalapeno Poppers
Equipment
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 says
The best jalapeno poppers we've ever had! Can't wait to make again. Thank you!!
Jacqueline Debono says
I made these jalapeno poppers for our New Year's Eve and they were a big hit!
John Pilone says
OMG! OMG ! OMG !Best ever ,loved them ,thank you