INGREDIENTS
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1 (16-ounce) box elbow pasta
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3 ounces cream cheese, (softened)
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3/4 cup mayonnaise, (divided)
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1/2 cup sour cream
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1 teaspoon apple cider vinegar
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1 (4-ounce) can diced jalapenos, (drained (you could use pickled jalapenos or fresh jalapenos instead))
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3 green onions, (sliced)
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8 slices bacon, (cooked and crumbled)
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1 1/2 cups shredded cheese (I use a combo of cheddar and Pepper Jack)