Baked Jalapeño Popper Dip

The jalapeno poppers that we all love take on a new life when served as a creamy dip topped with Parmesan and Panko crumbs.

Baked Jalapeno Popper Dip


  • 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


  1. Heat oven to 375 degrees F.
  2. Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapenos.
  3. In large bowl, combine Mascarpone, cream cheese, Cheddar, garlic powder and diced jalapenos. Spread mixture on bottom of 1-quart baking dish.
  4. In separate bowl, combine Parmesan, panko breadcrumbs and melted butter; mix to combine. Sprinkle breadcrumbs evenly over the dip. Top with reserved jalapeno slices.
  5. Bake 30 minutes, or until dip is bubbly. Allow to cool for at least 5 minutes before serving.
  6. Serve with tortilla chips or crackers.

Servings: 8

* 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 photo used with permission from: Dairy Farmers of Wisconsin

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