I can’t believe it’s less than a week until Christmas! Where did December go?

This year I’m definitely feeling that holiday rush. Luckily, almost all of my Christmas shopping is done. Thank goodness for Black Friday/Cyber Monday online sales! But, I have several blog posts to publish this week and limited time since I’ll be traveling home for the holiday. Then, once I get “home” tomorrow, the whirlwind of wrapping gifts and visiting with friends and family begins.

Are you feeling a bit overwhelmed with holiday stress this week, too?

While I can’t help you wrap presents or pack your bags for wherever you may be traveling this week, I can offer you a little relief with your holiday gathering. During this busiest of weeks, entertaining guests shouldn’t be another source of stress.

Recipe: La Terra Fina Spinach, Artichoke & Parmesan Dip-Stuffed Jalapenos Topped With Medjool Dates | EpicureanTravelerBlog.com

That’s why I’m sharing this quick and easy recipe for a spicy appetizer sure to impress your friends and family. To make these tasty stuffed jalapeños, you only need three ingredients, a cookie sheet, and a spoon!

What I also love about this recipe for holiday parties is that it allows you to spend more time with your loved ones rather than cooking in the kitchen. Prep time is less than 15 minutes, and then you’ll bake these bad boys for about 20 minutes.

For you next party, these stuffed jalapenos are sure to spice things up! Find the recipe today on EpicureanTravelerBlog.com!I served this appetizer at an intimate party I hosted on behalf of La Terra Fina a couple months ago. My friend, Rachel of the upcoming food blog The Heated Skillet, created this dish, and we prepped it pretty effortlessly in my kitchen before my guests arrived.

I really enjoyed that the dates’ sweetness offset the peppers’ heat. But, every once in a while a spicy bite would shock my taste buds! If you like jalapeños, you’ll love this dish. You can even make it spicier by stirring the jalapeño seeds into the dip!


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Stuffed jalapeños with La Terra Fina Spinach, Artichoke & Parmesan dip and Medjool dates are sure to be a big hit at your next party! Get the recipe today on EpicureanTravelerBlog.com!

Spinach, Artichoke & Parmesan Dip Stuffed Jalapenos Recipe

Stuffed Jalapeños Topped With Medjool Dates


  • 1 lb. Fresh Jalapeños
  • 1 Container of La Terra Fina Spinach Artichoke & Parmesan Dip
  • 5 Medjool Dates


  1. Preheat oven to 400 degrees.
  2. Cut the jalapeños down the center lengthwise.
  3. Remove the seeds by scraping out with a spoon and discard. (Tip: If you like spicy food, mix the seeds into the dip for extra heat!)
  4. Spoon the La Terra Fina Spinach, Artichoke & Parmesan dip into each of the jalapeño halves and place on a tin-foil lined cookie sheet.
  5. Cut Medjool dates lengthwise and push one piece into the center of each filled jalapeño.
  6. Set cookie sheet in oven and bake for about 20 minutes.
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Wondering where to find La Terra Fina Spinach, Artichoke & Parmesan dip? I’ve found it with the hummus and salsas near the produce section at my local Meijer store in Grand Rapids, Michigan. You can find a retailer that carries the dips near you by visiting La Terra Fina’s website.

Like This Dish? More Easy Recipes Featuring La Terra Fina Dips!

What are your holiday party plans this year?

Disclosure: I’d like to thank La Terra Fina for sponsoring this blog series of easy recipes for effortless entertaining. I’d also like to thank Rachel Lehmkuhle for creating such a tasty appetizer. Her food blog will be launching soon! This post may contain affiliate links. As always, all opinions are my own.