For the Jalapeno Popper Dip
4 oz. cream cheese softened
1/4 cup mayo
3 oz. diced green chiles, drained and minced (about half of a 7 oz. can)
2 slices bacon, cooked until crispy and chopped into small pieces
2 cloves garlic, minced
Salt and pepper
4 oz. shredded pepper jack cheese
1 oz. cheddar cheese
Instructions:
For the Jalapeño Dip:
For the Sandwiches: