Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Cut each jalapeño in half lengthwise and remove the seeds and membranes.

In a mixing bowl, combine the cream cheese, cheddar cheese, and garlic powder until evenly mixed.

Spoon the cheese mixture into each jalapeño half and press it down firmly.

Unroll the crescent roll dough and cut it into thin strips about half an inch wide.

Wrap the dough strips around each stuffed jalapeño, leaving small gaps so the green pepper shows through like mummy bandages.

Place the wrapped poppers on the baking sheet and bake for 15 to 18 minutes until the dough is golden.

While the poppers bake, stir together the ranch dressing, sour cream, and dried dill in a small bowl to make the dip.

Let the poppers cool for a few minutes, then add two olive slices to each one as eyes before serving with the dip.