Ingredients
1 box Sweet & 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 & 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
