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Spinach Artichoke Dip Jalapeno Poppers ~ When you have friends over for dinner, or a drink and a game, there’s no need to go crazy making lots of different appetizers.  Make one really good one, and make lots. I love spinach artichoke dip with a passion.  In the colder months we often make a dinner out of it.  But in the summer that’s not really appropriate, so here’s a way to sneak it in where it won’t seem out of place.  The hot cheesy dip, all bubbly and browned in these handy little peppers is so good you might never buy chips again.  And the fierce flavor of jalapeno poppers holds its own up against any drink you can throw at it. I used red jalapenos, which are the riper version of green ones, and a little milder, too.  They’re also a bit bigger, so every popper provides at least two good gooey, spicy bites. The heat of hot peppers resides in the seeds and veins, so when you scoop them out, the pepper is usually not super hot.  I actually left a few seeds and veins in the halved peppers on purpose to retain a little of the heat …


Servings

makes about 20-30 poppers depending on their size

Total time

0 minutes


Ingredients

  • ½ cup artichoke quarters
  • ½ cup frozen chopped spinach, thawed and well drained
  • 1 or 2 cloves garlic (crushed)
  • zest and juice of 1/2 lemon
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 cup shredded Italian blend cheese (I use the bagged varieties from Kraft or Sargento)
  • salt and pepper to taste


Method

  1. Set oven to 375F
  2. 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.
  3. 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.
  4. Stuff each popper with dip, mounding it just a bit.
  5. 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.
  6. Enjoy right away.

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