Grilled Spinach Dip Stuffed Jalapenos
This irresistible appetizer combines creamy spinach dip with the fiery crunch of jalapenos, perfect for summer gatherings.
Ingredients
For the Filling
- 10 oz frozen spinach Thawed and drained
- 8 oz Cabot cream cheese Softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves minced garlic
- 1 tsp onion powder
- 1 tsp paprika Smoked preferred
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Peppers
- 10 pieces jalapenos or mini peppers Halved and seeded
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese For topping
- 2 tbsp fresh parsley Chopped, for garnishing
Instructions
Preparation
- Thaw the spinach in a large bowl and drain excess liquid.
- Using several paper towels, press the spinach firmly to drain as much liquid as possible.
- Coarsely chop the spinach and return it to the bowl.
- Add softened cream cheese, sour cream, and mayonnaise; stir until well combined.
- Incorporate garlic, onion powder, paprika, salt, and pepper; stir until mixture is smooth.
- Cover the bowl and set aside the filling.
- Cut jalapenos in half lengthwise and remove seeds and ribs.
- Preheat the grill to medium heat (about 350 degrees F).
Cooking
- Fill each halved pepper with the spinach dip mixture using a spoon.
- Sprinkle shredded cheese on top of the stuffed peppers.
- Grill the stuffed peppers for 12-15 minutes, or until the peppers have softened and the cheese is bubbly and melted.
- Remove from the grill and sprinkle with chopped parsley. Serve hot.
Notes
For a spicier kick, keep some seeds and ribs in the jalapenos. Experiment with different cheese varieties for unique flavors.