Cheesy Baked Jalapeno Popper Dip

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

6 jalapeños, divided
8 ounces (about 1 cup) Wisconsin Mascarpone Cheese
1 (8-ounce) package cream cheese
2 cups (8 ounces) Wisconsin Cheddar Cheese, shredded
1/2 teaspoon garlic powder
1/2 cup (2 ounces) Wisconsin Parmesan Cheese, grated
1/2 cup panko breadcrumbs
1 tablespoon butter, melted

Instructions:

Servings: 8

Cooking Directions:
Preheat oven to 375°F.

Slice one jalapeño into thin rounds for garnish set aside. Seed and finely dice remaining jalapenos.* In large bowl, combine Mascarpone, cream cheese, Cheddar Cheese, garlic powder and diced jalapenos. Spread mixture on bottom of 1-quart baking dish. In separate bowl, combine Parmesan, panko breadcrumbs and melted butter. Mix to combine. Sprinkle breadcrumbs evenly over the dip. Top with reserved jalapeno slices.

Bake 30 minutes, or until dip is bubbly. Allow to cool at least 5 minutes before serving. Serve with tortilla chips or crackers.

* Jalapenos are not as spicy once the inner ribs and seeds are removed. To retain some heat, leave the seeds in 2-3 jalapenos you are dicing.

From savorysimple.net