Description

This Sourdough Jalapeño Popper Bread Bowl combines a crusty sourdough bread bowl filled with a creamy, cheesy jalapeño popper dip. Featuring a blend of cream cheese, sour cream, mayo, cheddar, mozzarella, and Parmesan cheeses with fresh and pickled jalapeños, topped with optional bacon and cilantro garnish, this appetizer is perfect for parties or gatherings.

Ingredients

Scale

For the Sourdough Bread Bowl:

1 large round sourdough bread (about 8-10 inches in diameter)
Olive oil, for brushing

For the 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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Bread Bowl: Preheat your oven to 375°F (190°C). Using a serrated knife, carefully cut a circular opening on the top of the sourdough bread and remove the inner bread, ensuring about 1 inch of crust remains intact to form a sturdy bowl. Set aside the removed bread pieces for later dipping.
Toast the Bread Bowl: Brush the inside and outside of the bread bowl with olive oil to promote crispiness. Place it on a baking sheet and bake for 10-12 minutes until the exterior is lightly toasted and golden brown. Remove from oven and set aside briefly.
Make the Jalapeño Popper Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded cheddar, mozzarella, and grated Parmesan cheese. Mix thoroughly until smooth and fully blended.
Add Seasoning and Jalapeños: Stir in the finely chopped fresh jalapeños and optional pickled jalapeños, along with garlic powder, onion powder, salt, and pepper. Ensure the mixture is even and creamy throughout.
Incorporate Bacon (Optional): If using, fold the crumbled cooked bacon into the dip mixture now to add smoky flavor and texture.
Fill the Bread Bowl: Spoon the prepared dip mixture into the toasted sourdough bread bowl and spread it evenly across the surface.
Bake the Filled Bread Bowl: Return the filled bread bowl to the oven and bake for 15-20 minutes, or until the dip is hot, bubbly, and the top has turned lightly golden brown.
Garnish and Serve: Remove from oven and sprinkle the dip with chopped fresh cilantro. Serve immediately with the reserved bread chunks and optional sides like fresh vegetables or crackers for dipping.

Notes

Removing the seeds from fresh jalapeños reduces the heat level if desired.
Pickled jalapeños are optional but add a nice tangy flavor to the dip.
Using a serrated knife helps to cleanly hollow out the bread bowl without crushing it.
Brush the bread outside and inside to achieve a crispy texture while baking.
Bacon enhances the flavor but can be omitted for a vegetarian option.
Serve immediately for best taste and texture, as the bread bowl may soften over time from the dip.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American