Description

This Sourdough Jalapeño Popper Bread Bowl is a crowd-pleasing appetizer featuring a hollowed-out sourdough loaf filled with a creamy, cheesy jalapeño popper dip. The dip combines cream cheese, sour cream, mayo, a blend of cheddar, mozzarella, and Parmesan cheeses, fresh and pickled jalapeños, and optional bacon for extra flavor. Baked until golden and bubbly, this spicy, savory dip served with toasted sourdough chunks is perfect for parties or cozy 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)

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Instructions

Prepare the Bread Bowl: Preheat your oven to 375°F (190°C). Using a serrated knife, carefully cut a circular opening on top of the sourdough loaf. Remove the inner bread, leaving about a 1-inch crust to form the bowl. Reserve the removed bread chunks for dipping.
Brush and Toast the Bread: Brush the inside and outside of the bread bowl with olive oil to ensure a golden crust. Place it on a baking sheet and bake for 10-12 minutes until lightly toasted and golden. Remove from the oven and set aside.
Mix the Dip Base: In a large bowl, combine softened cream cheese, sour cream, mayonnaise, cheddar, mozzarella, and Parmesan cheeses. Mix thoroughly until smooth and fully incorporated.
Add Seasonings and Jalapeños: Stir in the finely chopped fresh jalapeños, pickled jalapeños if using, garlic powder, onion powder, salt, and pepper until evenly distributed throughout the mixture.
Incorporate Bacon (Optional): If using bacon, fold in the crumbled cooked bacon now to add a smoky, savory depth to the dip.
Fill the Bread Bowl: Transfer the dip mixture into the prepared sourdough bread bowl, spreading it evenly to fill the cavity.
Bake the Filled Bread Bowl: Return the filled bread bowl to the oven and bake for 15-20 minutes until the dip is hot, bubbly, and the top is lightly golden.
Garnish and Serve: Remove from the oven and sprinkle chopped fresh cilantro on top. Serve immediately with the reserved sourdough bread chunks and additional veggies or crackers for dipping.

Notes

For less heat, remove the seeds from fresh jalapeños before chopping.
Pickled jalapeños add a tangy flavor; omit if you prefer a fresher taste.
Bacon is optional but enhances the savory flavor of the dip.
You can make the dip ahead and store it in the bread bowl in the refrigerator; bake before serving.
Serve with assorted vegetables or crackers for varied dipping options.
Use a serrated knife to avoid crushing the bread when hollowing it out.