| Ingredients: |
- 11 oz Jar pickled jalapeno peppers ;drained
- 8 oz Package cream cheese softened
- 1/2 sm Onion; grated
- 4 sl Bacon; cooked, drained, and crumbled
- 1 dash Celery salt
- Pitted olives; sliced (optional)
- Pimiento-stuffed olives sliced (optional)
- Pimiento strips (optional)
- Cooked crumbled bacon optional
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| Directions: |
- Rinse peppers; remove stem end. Cut peppers in half lengthwise; remove seeds. (Wear rubber gloves when working with peppers) Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired. Yield: about 2-1/2 dozen.
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