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 Dips.com for additional recipes.