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Recipe to Print-Cheesy Baked Jalapeno Popper Dip - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Cheesy Baked Jalapeno Popper Dip - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: 1-quart baking dish Suggested Sides: 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.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00