Cheesy Jalapeño Popper Dip Cups

In a medium bowl, mix together the softened cream cheese, sour cream, garlic powder, salt, and pepper until smooth and creamy.
Fold in the shredded cheddar cheese and chopped pickled jalapeños until evenly combined.
Spoon or pipe the mixture into mini snack cups or onto cucumber slices that have been lightly hollowed to form scoops.
Sprinkle crumbled bacon on top of each filled cup, followed by a small pinch of extra shredded cheese for garnish.
Chill for a few minutes if desired, or serve immediately for a bold, creamy bite.

Milder option: Substitute sweet mini bell peppers for jalapeños in some cups to offer a non-spicy version.
No bacon? Use crispy fried onions or toasted breadcrumbs for a vegetarian crunch.
Add herbs: Mix in chopped chives or parsley for a fresh finish.
Warm it up: Bake the filled cups briefly at 350°F for a warm, melty variation.

Use a piping bag or zip-top bag with the corner snipped off to neatly fill the cups.
For parties, prepare the filling ahead of time and assemble just before serving to maintain freshness and texture.
Keep chilled until ready to serve, especially if using cucumber slices as your base.
To balance the heat, pair these cups with mild dips or cool veggies on the side.