Shelly's Recipe

Spinach Artichoke Dip Jalapeno Poppers

Category: Hot

Makes about 20-30 poppers depending on their size.

About 10-15 red jalapeno peppers

for the dip:
1/2 cup artichoke quarters
1/2 cup frozen chopped spinach, thawed and well drained
1 or 2 cloves garlic, crushed
zest and juice of 1/2 lemon
1/4 cup mayonnaise
1/4 cup sour cream
1 cup shredded Italian blend cheese
salt and pepper to taste

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. Enjoy right away.

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.