12 slices thick, pepper crusted bacon
12 slices sandwich bread, crusts removed
2 blocks cream cheese, room temp
1 C shredded cheddar
6 green onions, sliced
1 small jar black olives
1 18 oz jar apricot preserves
2 diced fresh jalapenos
2 T grated horseradish
1 T brown mustard
Cook bacon halfway, until translucent and starting to brown. Drain on paper towels. Cut in thirds crosswise. Place bread slices on a flat surface and roll flat with a rolling pin. Mix cheeses, green onions and olives in a bowl. Divide between the bread slices, spreading over the entire surface. Roll up the bread slices jelly roll fashion, and slice into thirds. Wrap each piece with a bacon portion, securing with a toothpick. Place on a baking sheet and bake at 350* for 16-20 minutes, turning half way through the cook time.
While they are baking, mix together dip ingredients. Serve hot with the dip.