Sourdough Jalapeño Popper Bread Bowl

This sourdough jalapeño popper bread bowl is everything I love about the classic appetizer—cheesy, spicy, creamy goodness—all baked into a crusty, rustic sourdough loaf. It’s the ultimate party centerpiece or game-day snack, and the best part is that I get to eat the bowl when I’m done scooping up all that melty, savory dip.

Why You’ll Love This Recipe

I love this recipe because it combines bold flavors and an unforgettable presentation in one easy-to-make dish. The creamy, cheesy jalapeño popper filling melts right into the hollowed-out sourdough loaf, creating a warm, bubbly dip with crunchy bread edges. It’s simple to assemble, feeds a crowd, and doesn’t require any fancy ingredients—just bold flavor and lots of cheese.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Round sourdough loaf

• Cream cheese, softened

• Sour cream

• Shredded cheddar cheese

• Shredded mozzarella cheese

• Jalapeños (fresh or jarred), diced

• Cooked bacon, crumbled

• Garlic powder

• Onion powder

• Salt and pepper

• Green onions (optional for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I slice the top off the sourdough loaf and hollow out the center, leaving about a 1-inch thick shell. I save the bread pieces for dipping.

3. In a bowl, I mix together cream cheese, sour cream, cheddar, mozzarella, jalapeños, bacon, and seasonings until everything is well combined.

4. I spoon the mixture into the hollowed bread bowl and top it with a little extra cheese and bacon.

5. I place the filled loaf on the baking sheet and bake for 25–30 minutes, until the dip is bubbly and the bread is toasted.

6. I let it cool slightly, then garnish with chopped green onions and serve with the reserved bread pieces or crackers for dipping.

Servings and timing

This recipe serves about 6–8 people as an appetizer. It takes around 15 minutes to prep and 30 minutes to bake, so I have it ready in about 45 minutes.

Variations

• I’ve used pepper jack cheese for extra spice, or added a few dashes of hot sauce to the filling.

• For a vegetarian version, I leave out the bacon and double up on the jalapeños or add sautéed mushrooms.

• Sometimes I top the filling with crushed tortilla chips before baking for a crunchy finish.

• If I don’t have a sourdough loaf, I use a round Italian or French boule with great results.

Storage/reheating

I store leftovers in the fridge, wrapped tightly in foil, for up to 3 days. To reheat, I wrap the bread bowl in foil and warm it in a 350°F oven for about 15–20 minutes until hot. The dip can also be scooped out and microwaved separately in a dish if needed.

FAQs

Can I make this ahead of time?

Yes, I often prepare the filling and stuff the bread bowl in advance, then cover and refrigerate it. I just bake it right before serving.

How spicy is this recipe?

It has a mild to moderate kick depending on the jalapeños. I remove the seeds for less heat or leave them in for more. I’ve also used jarred jalapeños for a milder option.

What if I don’t have a sourdough loaf?

I’ve used other sturdy round loaves like Italian or French bread. As long as the bread is dense enough to hold the filling, it works well.

Can I use pre-cooked bacon bits?

Yes, I’ve used store-bought bacon bits in a pinch, but freshly cooked and crumbled bacon gives better flavor and texture.

What should I serve with this besides the bread pieces?

Crackers, tortilla chips, carrot sticks, or sliced bell peppers all work great as dippers.

Conclusion

This sourdough jalapeño popper bread bowl is a warm, gooey, spicy, and utterly crowd-pleasing appetizer that I can’t get enough of. It’s easy to prepare, looks fantastic on the table, and brings together everything I love about jalapeño poppers and crusty bread. Whether I’m entertaining guests or just indulging in something cozy, this bread bowl always delivers.