1 (11.5 ounce) jar whole Jalapeno Peppers, drained
1/2 (8 ounce) package Cream Cheese, softened
1 Tablespoon Sour Cream
1/4 Teaspoon Garlic Salt
1 Tablespoon diced onion
Paprika
Cut each pepper in half lengthwise; remove seeds. Rinse with cold water; drain on paper
towels.
Combine Cream Cheese and next 3 ingredients and pipe or spoon into
pepper halves. Sprinkle with Paprika; chill. Makes 2 Dozen