Thaw and drain the spinach. And squeeze out the excess liquid as much as possible.
In a mixing bowl, add sour cream, cream cheese, crushed peppercorn, and chopped jalapeno.
Mix until all the ingredients are combined thoroughly.
Now stir in spinach and gently mix until it is evenly distributed throughout the mixture.
Transfer to the baking dish.
And bake for up to 25-30 minutes until the edges becomes golden brown and the top surface turns crispy.
Remove it from the oven and allow it to cool for about 10 minutes.
And ENJOY the dip.
Notes
You may substitute frozen spinach with cooked and drained spinach.Store the jalapeno spinach dip leftover in the refrigerator for up to 3 days.You may use the squeezed-out excess water from the thawed frozen spinach for other recipes like soups or sauces.