Description
A fun and flavorful twist on the classic jalapeño popper, served in a warm and soft sourdough bread bowl. This creamy, spicy, and cheesy dip is perfect for parties, game nights, or as a cozy appetizer to share with friends and family.
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)
Instructions
- For the Sourdough Bread Bowl:
- Preheat the oven to 375°F (190°C).
- Using a serrated knife, cut a circular opening in the top of the sourdough bread and carefully remove the inner bread, leaving about 1-inch of the crust intact around the sides. Set aside the removed bread for dipping later.
- Brush the inside and outside of the bread bowl with olive oil, then place the bread bowl on a baking sheet.
- Bake the bread for 10-12 minutes, or until the outside is lightly toasted and golden. Remove from the oven and set aside.
- For the Jalapeño Popper Dip:
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, cheddar cheese, mozzarella cheese, and Parmesan cheese. Mix well until the cheese and cream cheese are fully incorporated.
- Add the chopped fresh jalapeños, pickled jalapeños (if using), garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and evenly distributed.
- If you’re using bacon, fold in the crumbled bacon at this stage for extra flavor.
- Transfer the dip mixture into the prepared sourdough bread bowl, spreading it out evenly.
- Return the filled bread bowl to the oven and bake for an additional 15-20 minutes, or until the dip is hot and bubbly, and the top is lightly golden.
- Remove from the oven and sprinkle with fresh cilantro for garnish. Serve the dip immediately with the reserved bread chunks and additional vegetables or crackers for dipping.
Notes
- For a spicier dip, leave some of the seeds in the jalapeños or add a dash of hot sauce or red pepper flakes to the dip mixture.
- If you want to make this dish ahead of time, prepare the dip mixture and store it in the fridge for up to 24 hours. When ready to serve, fill the bread bowl and bake.
- Feel free to substitute the bacon with cooked sausage or skip the meat for a vegetarian version.
- If you don’t have a sourdough bread bowl, you can use any round bread loaf that’s sturdy enough to hold the dip, such as a round boule or a crusty baguette.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg