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Grilled Spinach Dip Stuffed Jalapenos

These irresistible stuffed jalapenos feature a rich and creamy spinach dip that contrasts beautifully with the smoky, grilled peppers, making them perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the spinach dip
  • 10 oz frozen spinach Thawed and drained
  • 8 oz cream cheese Softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves minced garlic Can adjust to taste
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp kosher salt Adjust to taste
  • 1/4 tsp black pepper Adjust to taste
For the jalapenos
  • 12 jalapenos or mini peppers Halved and de-seeded
  • 1 cup shredded cheddar cheese Cabot Seriously Sharp recommended
  • 2 tbsp chopped fresh parsley For garnish

Method
 

Preparation
  1. Drain thawed spinach, pressing with paper towels to remove excess liquid, and chop coarsely.
  2. In a large bowl, mix together the cream cheese, sour cream, and mayonnaise until combined.
  3. Add garlic, onion powder, paprika, salt, and pepper to the dip mixture; stir to combine.
  4. Cut jalapenos in half lengthwise and scrape out seeds and ribs if desiring less heat.
Cooking
  1. Preheat grill to medium heat (about 350 degrees F).
  2. Fill each halved pepper with the spinach dip mixture.
  3. Sprinkle filled peppers with shredded cheese.
  4. Grill stuffed peppers for 12 to 15 minutes, until softened and cheese is melted.
Serving
  1. Remove peppers from the grill, garnish with chopped parsley, and serve hot.

Notes

Use fresh spinach for a brighter flavor. Prepare some jalapenos with seeds for guests who prefer extra heat. Garnish with parsley for added freshness.