Sometimes you just want portable dip.
- 8 large, firm jalapenos, cut in half lengthwise
- 5 oz. cream cheese
- 1 C extra sharp cheddar
- 1 green onion, finely diced
- 1/2 t onion powder
- 1 t garlic salt
- 8 slices thin sliced bacon, cut in half (to make 16 wraps)
Preheat oven to 400.
Using a grapefruit spoon, scoop out the insides of the jalapenos and discard.
Mix dip ingredients. Using your hands, divide the dip into 16 portions. Using your hands, roll each portion into logs and press into each jalapeno half. Wrap a piece of bacon around each half and secure with a toothpick.
Bake for 30 minutes or until bacon is cooked through. Let cool for five minutes. Serve with ranch dip.