Description
This Sourdough Jalapeño Popper Bread Bowl is a creamy, cheesy dip packed with spicy jalapeños and smoky bacon, all baked inside a rustic sourdough bread bowl. Perfect for parties or game day, it combines the crunch of toasted sourdough with a rich, bubbly jalapeño popper-inspired filling, garnished with fresh cilantro for an extra burst of flavor.
Ingredients
Scale
Sourdough Bread Bowl
- 1 large round sourdough bread (about 8-10 inches in diameter)
- Olive oil, for brushing
Jalapeño Popper Dip
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup pickled jalapeños, chopped (optional, for extra tang)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup cooked bacon, crumbled (optional, for extra flavor)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for toasting the sourdough bread bowl.
- Prepare Bread Bowl: Using a serrated knife, cut a circular opening in the top of the sourdough bread and carefully remove the inner bread, leaving about 1 inch of crust intact around the edges. Set aside the removed bread chunks for dipping later.
- Brush Bread with Olive Oil: Brush both the inside and outside of the hollowed bread bowl with olive oil to help achieve a golden, toasted crust.
- Toast Bread Bowl: Place the bread bowl on a baking sheet and bake it for 10 to 12 minutes, until the outside is lightly toasted and golden. Remove from oven and set aside.
- Make Jalapeño Popper Dip: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, cheddar cheese, mozzarella cheese, and Parmesan cheese. Mix thoroughly until smooth and well incorporated.
- Add Spices and Jalapeños: Stir in the finely chopped fresh jalapeños, pickled jalapeños (if using), garlic powder, onion powder, salt, and pepper to evenly distribute the flavors.
- Mix in Bacon: Fold in the crumbled cooked bacon if you choose to use it, adding a smoky richness to the dip.
- Fill Bread Bowl: Transfer the prepared jalapeño popper dip into the toasted sourdough bread bowl, spreading it out evenly for consistent baking.
- Bake Filled Bread Bowl: Return the filled bread bowl to the oven and bake for an additional 15 to 20 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
- Garnish and Serve: Remove the bread bowl from the oven and sprinkle freshly chopped cilantro on top for garnish. Serve immediately with the reserved bread chunks and additional vegetables or crackers for dipping.
Notes
- Removing the jalapeño seeds reduces heat, but you can leave them in for extra spice.
- Pickled jalapeños add tanginess but can be omitted if preferred.
- Using bacon is optional but adds a smoky flavor that enhances the dip.
- Reserve the hollowed-out bread to serve as dippers along with other vegetables or crackers.
- Make sure the cream cheese is softened for easier mixing and smoother dip texture.
