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.

Ingredients

• 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

Instructions

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.