Cheesy Baked Jalapeno Popper Dip

This cheesy baked jalapeno popper dip is perfect for football Sunday!

Cheesy Baked Jalapeno Popper ~ Savory Simple

I had a fabulous weekend at Mixed.  I got to meet many online friends in person (special shout outs to Chung-Ah from Damn Delicious and Carrie from Bakeaholic Mama. I miss you already!) Thanks to organizers Paula from Bell’alimento and Susan from She’s Becoming DoughMessTic for such a labor of love.  Thanks to all of the speakers for the informative workshops.  And finally, thanks to the sponsors! It was wonderful spending one-on-one time with KitchenAid, Dreamfields, and everyone else.  We had the time of our lives :)

Cheesy Baked Jalapeno Popper Dip ~ Savory Simple

Cheesy Baked Jalapeno Popper Dip ~ Savory Simple

Cheesy Baked Jalapeno Popper Dip
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This cheesy baked jalapeno popper dip is perfect for football Sunday!

Course: Appetizer, Snack
Cuisine: American, Mexican
Servings: 8 servings
Author: Jennifer Farley
Ingredients
  • 6 jalapeños, divided
  • 8 ounces mascarpone cheese (about 1 cup)
  • 1 (8-ounce package) cream cheese
  • 2 cups cheddar cheese, shredded (8 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 cup parmesan cheese, grated (2 ounces)
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsaled butter, melted
Instructions
  1. Preheat oven to 375°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 at least 5 minutes before serving. Serve with tortilla chips or crackers.
Recipe Notes

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.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Recipe Troubleshooting

For immediate help troubleshooting a recipe, please email recipehelp@savorysimple.net. While I’m not always online, I’ll try to respond as quickly as possible! This email address is only for recipe troubleshooting; use my contact page for all other correspondence.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

Leave a Comment

Your email address will not be published. Required fields are marked *