Grilled Spinach Dip Stuffed Jalapenos
Deliciously smoky and tender jalapenos stuffed with a creamy spinach dip, perfect for grilling season and gatherings.
Ingredients
Spinach Dip Filling
- 1 package frozen spinach Thawed and excess liquid drained
- 8 oz Cabot cream cheese Softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves minced garlic
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
Jalapenos
- 12 pieces jalapenos or mini peppers Cut in half and seeded as desired
Topping
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese For topping
- 1/4 cup chopped fresh parsley For garnishing
Instructions
Preparation
- Place thawed 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.
- Add garlic, onion powder, paprika, salt, and pepper. Stir until well combined. Set bowl aside.
- Cut jalapenos or mini peppers in half lengthwise. Using a paring knife, scrape out seeds and remove the ribs inside of the peppers.
Grilling
- Preheat the grill to medium heat, about 350 degrees F.
- Using a spoon, fill each halved pepper with spinach dip.
- Sprinkle the tops with shredded cheese.
- Grill stuffed peppers for 12 to 15 minutes, or until peppers have softened.
- Remove peppers from the grill and sprinkle chopped parsley on top.
- Serve immediately. Enjoy hot for the best flavor and texture.
Notes
For the best texture, ensure spinach is thoroughly drained and cream cheese is softened. Experiment with spice levels and different cheese varieties to fit your taste.