Description
This Sourdough Jalapeño Popper Bread Bowl is a delicious and indulgent appetizer perfect for any gathering. A crispy sourdough bread bowl filled with a creamy, cheesy jalapeño popper dip, baked to golden perfection. It’s a crowd-pleaser that will have everyone coming back for more.
Ingredients
Scale
Main Ingredients:
- 1 large round sourdough bread loaf
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
Additional Ingredients:
- 4–5 slices cooked bacon (chopped)
- 2–3 jalapeños (seeded and finely chopped)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Hollow out bread: Cut the top off the sourdough loaf and hollow out the center, leaving about 1 inch of bread around the sides to create a bowl. Set aside.
- Prepare filling: In a mixing bowl, combine cream cheese, cheddar, mozzarella, mayonnaise, sour cream, spices, and jalapeños. Fold in bacon and season to taste.
- Fill bread bowl: Spoon the mixture into the bread bowl and bake:
- Bake: Bake uncovered for 25–30 minutes until hot and bubbly. Toast extra bread pieces if desired. Garnish and serve warm.
Notes
- You can use pickled jalapeños for a tangier, milder flavor.
- Make it vegetarian by omitting the bacon or using a plant-based alternative.
- For extra spice, leave some jalapeño seeds in or add a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 bread bowl
- Calories: 310
- Sugar: 2g
- Sodium: 460mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg
