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Makes eight servings 6 jalapeños, divided 8 ounces (about 1 cup) Wisconsin Mascarpone Cheese 8-ounce package cream cheese 2 cups (8 ounces) Wisconsin Cheddar Cheese, shredded 1/2 teaspoon garlic powder 1/2 cup (2 ounces) Wisconsin Parmesan Cheese, grated 1/2 cup panko breadcrumbs 1 tablespoon butter, melted

Preheat oven to 375 degrees. Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapenos. In large bowl, combine Mascarpone, cream cheese, cheddar cheese, 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. Tip: 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. All materials courtesy of the Wisconsin Milk Marketing Board. Visit www.Dairy for additional recipes.