Ingredients:6 jalapeños, divided8 ounces (about 1 cup) Wisconsin mascarpone cheese1 (8-ounce) package Wisconsin cream cheese2 cups (8 ounces) Wisconsin cheddar cheese, shredded1/2 teaspoon garlic powder1/2 cup (2 ounces) Wisconsin Parmesan cheese, grated1/2 cup panko breadcrumbs1 tablespoon butter, meltedDirections:Preheat oven to 375F.Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapenos.*In large bowl, combine Mascarpone, cream cheese, Cheddar, garlic powder and diced jalapenos. 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 jalapeno slices.Bake 30 minutes, or until dip is bubbly. Allow to cool at least 5 minutes before serving. Serve with tortilla chips or crackers.* 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.
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