Description
Sourdough Jalapeño Popper Bread Bowl is a crowd-pleasing, cheesy appetizer featuring a hollowed-out sourdough loaf filled with creamy jalapeño popper dip made with cream cheese, cheddar, crispy bacon, and sliced jalapeños. Baked until bubbly and golden—perfect for dipping and sharing.
Ingredients
Scale
- 1 large round sourdough bread loaf
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- 3–4 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Chopped green onions or parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut a circle in the top of the sourdough loaf and hollow out the center, leaving a thick enough wall to hold the filling. Cube the removed bread for dipping and set aside.
- In a mixing bowl, combine cream cheese, cheddar, mozzarella, bacon, jalapeños, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Spoon the mixture into the hollowed-out bread bowl and smooth the top.
- Wrap the bottom of the bread in foil and place on a baking sheet.
- Bake for 25–30 minutes or until hot and bubbly.
- Optional: Broil the top for 2–3 minutes for a golden finish. Garnish with green onions or parsley before serving.
- Serve with cubed bread, crackers, or veggie sticks for dipping.
Notes
- Use pickled jalapeños for a tangy twist or mix both fresh and pickled for balance.
- Substitute turkey bacon or omit bacon for a vegetarian version.
- Great make-ahead appetizer—just refrigerate assembled bowl and bake when ready to serve.
Nutrition
- Serving Size: 1/8 loaf with dip
- Calories: 330
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: jalapeño popper bread bowl, sourdough appetizer, cheesy dip bowl, bacon cheese dip, party food