Ingredients
1 box Sweet n' Spicy Peach Jalapeno Cheeseball Mix
24 jalapeno peppers
12 slices bacon, partially cooked
1 brick (250 g) cream cheese, softened
½ cup grated cheddar cheese
Toothpicks
Instructions
Soak toothpicks in water for ½ hour to prevent burning.
Cut each slice of partially cooked bacon in half, set aside. Combine Sweet n' Spicy Peach Jalapeno Cheeseball Mix (both mix and topping), cream cheese and shredded cheese. Warm slightly in microwave.
Create a pepper boat by cutting 2 lengthwise slits into each pepper; remove the sliced piece. Spoon dip into pepper. Wrap 1 piece of bacon around each and secure with a toothpick.
Place peppers on grill over medium-high heat. Cook 6-8 minutes until bacon is crisp and peppers are just tender.
You can cook these under the broiler in the oven as well.
Enjoy left over dip as a spread on crackers.
Products Used
