Cheesy Baked Jalapeno Popper Dip

Photo Mar 07, 7 05 25 PM

6 Medium pepper, jalapeño divided
8 Ounce(wt)s cheese, mascarpone
8 Ounce(wt)s cheese, cream regular
8 Ounce(wt)s cheese, cheddar sharp grated
1/2 tsp garlic powder
2 Ounce(wt)s cheese, parmesan, grated
1/2 Cup breadcrumbs, panko
1 Tbls butter, unsalted melted

Tools Needed:
Simax Glassware 7206 Rectangular Casserole Pan, 1.5-Quart
ExcelSteel 298 5-Quart Stainless Steel Non Skid Base Mixing Bowl

Preheat oven to 375°F.

Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapeños.

In large bowl, combine mascarpone, cream cheese, cheddar, garlic powder and diced jalapeños. Spread mixture on bottom of 1 1/2-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 jalapeño slices.

Bake 30 minutes, or until dip is bubbly. Allow to cool at least 5 minutes before serving.

Serve with tortilla chips or crackers.


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