Grilled Spinach Dip Stuffed Jalapenos
These Grilled Spinach Dip Stuffed Jalapenos feature peppers stuffed with creamy homemade spinach dip and topped with cheddar cheese. They're a delicious appetizer for summer grilling!
Servings: 8 servings
Calories: 318kcal
Ingredients
- 1 10-oz. package frozen spinach, thawed
- 8 oz. Cabot cream cheese softened
- ¾ cup sour cream
- ½ cup mayonnaise
- 1½ tsp minced garlic
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 20 large jalapenos or mini peppers
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese can substitute Cabot Pepper Jack cheese
- chopped fresh parsley for garnishing
Instructions
- 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. (Note: For a spicier version, feel free to leave seeds and/or ribs.)
- Preheat grill to medium heat (~350°F).
- Using a spoon, fill each halved pepper with spinach dip.
- Sprinkle tops with shredded cheese.
- Grill stuffed peppers for 12-15 minutes, or until peppers have softened.
- Remove peppers from grill and sprinkle chopped parsley on top.
- Serve hot.
Nutrition
Calories: 318kcal | Carbohydrates: 7g | Protein: 7g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 450mg | Potassium: 299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5322IU | Vitamin C: 44mg | Calcium: 203mg | Iron: 1mg