Try this Spinach Artichoke Dip Jalapeno Poppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375.
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.
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.
Stuff each popper with dip, mounding it just a bit.
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.
Note : After you thaw the spinach, force the extra moisture out of it : I press it in a mesh strainer with the back of a spoon. It will make your dip watery if you don't do this step. When you cut the peppers in half, take note of their shape and cut it in such a way that they will lay the flattest.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 60 | ||
Calories from Fat: 46 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 125.8mg | 4 % | |
Potassium 80.3mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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