Description

This Sourdough Jalapeño Popper Bread Bowl is a delicious and indulgent appetizer that is perfect for parties or gatherings. A flavorful blend of cream cheese, cheddar, bacon, and jalapeños baked in a hollowed-out sourdough loaf, creating a warm and gooey dip that pairs perfectly with bread chunks or veggies for dipping.

Ingredients

Sourdough Jalapeño Popper Bread Bowl:

1 large round sourdough bread loaf
8 oz cream cheese, softened
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup cooked and crumbled bacon
2–3 jalapeños, finely diced (seeds removed for less heat)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped green onions (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Hollow out the bread: Cut the top off the sourdough loaf and hollow out the inside, leaving about 1 inch of bread around the edges to form a sturdy bowl. Set aside the bread pieces for dipping.
Prepare the filling: In a medium bowl, mix cream cheese, sour cream, cheddar cheese, crumbled bacon, jalapeños, garlic, smoked paprika, salt, and pepper until well combined.
Fill the bread bowl: Spoon the mixture into the hollowed-out bread bowl, spreading evenly.
Bake: Wrap the stuffed bread bowl loosely in foil and place on a baking sheet. Bake for 25–30 minutes, or until the filling is hot and bubbly. Uncover during the last 5 minutes for a lightly golden top.
Garnish and serve: Garnish with chopped green onions if desired. Serve warm with the reserved bread chunks, crackers, or veggie sticks.

Notes

You can prepare the filling ahead and refrigerate it until ready to bake.
For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.