RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2731
| View Recipe |
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| Recipe Name: |
Cheesy Baked Jalapeno Popper Dip |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2015-01-26
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
1-quart baking dish |
| Suggested Sides: |
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| Comments: |
Jalapenos are not as spicy once the inner ribs and seeds are removed. To retain some heat, leave the seeds in 2-3 jalapeños you are dicing.
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Ingredients:
8 Ounce(wt)s cheese, mascarpone
0.5 Teaspoon garlic powder
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Directions:
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-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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| Nutrition per Serving: |
| Calories: |
403 |
Total Carbs: |
6.3 |
Net Carbs: |
6.2 |
| Cholesterol: |
67.2 |
Fat: |
35.6 |
Protein: |
14.28 |
| Fiber: |
0.14 |
Sodium: |
268.29 |
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