The jalapeno poppers that we all love take on a new life when served as a creamy dip topped with Parmesan and Panko crumbs.
6 jalapeños, divided
8 ounces (about 1 cup) Wisconsin mascarpone cheese
1 (8-ounce) package Wisconsin 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
Preheat oven to 375 degrees 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, 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 for 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.
Recipe and photograph courtesy of the Wisconsin Milk Marketing Board.
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