Description
Irresistibly creamy and zesty, these stuffed jalapeños blend spinach and artichoke for a perfect appetizer.
Ingredients
Scale
- 8 Jalapeños
- 8 oz Cream Cheese
- 1/2 cup Sour Cream
- 1 cup Spinach, chopped
- 1 cup Artichoke Hearts, drained and chopped
- 2 cloves Garlic, minced
- 1 cup Shredded Cheese (mozzarella or cheddar)
- Salt & Pepper, to taste
- 1 tbsp Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare Jalapeños by slicing in half lengthwise and removing seeds.
- Mix the filling by blending cream cheese, sour cream, chopped spinach, artichoke hearts, minced garlic, and shredded cheese in a bowl.
- Fill each jalapeño half with the creamy mixture, packing it in nicely.
- Prepare the baking sheet with olive oil and place the filled jalapeños on it.
- Bake for 20-25 minutes until the cheese bubbles and jalapeños are tender.
- Serve warm on a platter.
Notes
Make the filling a day ahead for convenience. You can also customize the filling with different ingredients if desired.
Nutrition
- Serving Size: 2 jalapeño halves
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg