Mitchell's Bacon Jalapeno Dip

7 jalapeños
3-8 oz. cream cheese packs softened
1 pack peppered bacon (cooked in the oven beforehand so can use in the recipe. I cooked mine on a lined rack at 425 for 20 minutes)
1 TBSP. Garlic Powder
1 TBSP. Onion Powder
1 tsp. salt
1 tsp. pepper
1/4 cup. powdered truvia (or sweetner of choice)
1 8 oz. pack shredded cheese (I used an Italian blend)

Preheat oven to 350. Spray a 9x9 inch casserole dish. In a bowl beat cream cheese & seasonings till well blended. Add shredded cheese & blend again. Chop 5 of the jalapeños into quarters and dice into tiny pieces. (You might want to where rubber gloves & wash them well when done. Do not touch your eyes because they will burn you.) Slice the other 2 jalapeños and set aside as a garnish. Crumble all but 2-3 slices of the cooked bacon into the cream cheese mixture, save the the extra pieces for a garnish. Add the bacon & jalapeños and stir well. Add dip to the casserole & cover with foil. Bake at 350 for 30 minutes covered then turn up the heat to 450 add cook 10 more minutes uncovered. 

I served this dip with a sliced baguette that I toasted at 425 for 15 minutes with olive oil & celtic salt. Flip the 1/2 way through so both sides get brown.