Sourdough Jalapeño Popper Bread Bowl
Get ready for a crowd-pleasing appetizer that brings bold, cheesy, and spicy flavors to the center of your table—this Sourdough Jalapeño Popper Bread Bowl is everything you love about jalapeño poppers, packed into a crusty loaf of sourdough bread. It’s creamy, melty, crispy, and full of flavor with just the right kick of heat.
Whether you’re hosting a game day, a holiday party, or a casual get-together, this pull-apart bread bowl is guaranteed to disappear fast.
Why You’ll Love This Recipe
Ultimate Party Food: A gooey, spicy, bacon-loaded appetizer that’s perfect for sharing.
Easy to Make: Minimal prep and simple ingredients make this ideal for any level of cook.
Customizable Heat: Add more or fewer jalapeños depending on your spice preference.
No Double Dipping Needed: Everyone pulls from the loaf—no chips required!
Key Ingredients
Sourdough Loaf: A large, round loaf with a chewy crust and soft interior—perfect for holding all the cheese and toppings.
Cream Cheese & Sour Cream: The creamy base that gives it the jalapeño popper feel.
Mozzarella & Sharp Cheddar: A melty combo of gooey and bold cheesy flavor.
Jalapeños: Freshly sliced for a spicy kick—use 1 for mild, 2+ for more heat.
Bacon: Cooked until crispy and crumbled for smoky, savory depth.
Garlic: Adds aromatic warmth to the filling.
Parsley or Chives (Optional): For a pop of freshness and color.
Expert Tips
Use Room Temp Cream Cheese: This makes mixing much easier and helps create a smoother filling.
Stuff Deeply: Be sure to press the filling all the way into the bread cuts so each bite is loaded with flavor.
Watch the Bake Time: Keep an eye on it toward the end—you’re aiming for golden edges and bubbling cheese.
Add a Topping Drizzle: For extra flair, drizzle with ranch dressing or a bit of hot honey after baking.
Ingredients
- 1 large round sourdough loaf
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella
- ½ cup shredded sharp cheddar
- 4 strips cooked bacon, crumbled
- 1–2 fresh jalapeños, sliced
- 1 garlic clove, minced
- 2 tbsp chopped fresh parsley or chives (optional, for garnish)
- Salt & pepper, to taste
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup later.
Step 2: Prepare the Bread
Next, grab your large round sourdough loaf and use a sharp bread knife to slice it in a crosshatch pattern. Be sure to cut nearly to the base, but not all the way through—this will create small pockets to stuff with the cheesy, spicy filling, while keeping the loaf intact.
Step 3: Make the Cheese Filling
In a medium-sized bowl, combine the softened cream cheese, sour cream, shredded mozzarella, shredded sharp cheddar, minced garlic, and a pinch of salt and pepper. Mix everything together until smooth and evenly blended. This cheesy mixture is what makes this bread bowl so irresistible!
Step 4: Stuff the Bread
Now, it’s time to stuff your loaf! Using a spoon (or your hands for a more hands-on approach), gently stuff the cheesy mixture into the cuts and crevices of the bread. Make sure each pocket gets filled with plenty of cheese.
Once the cheese filling is in place, press crumbled bacon and jalapeño slices into the cracks, ensuring an even distribution throughout the loaf. The bacon adds a savory crunch, and the jalapeños give it that signature spicy kick!
Step 5: Bake Until Golden and Gooey
Place your stuffed sourdough loaf on the prepared baking sheet and pop it into the oven. Bake for 20–25 minutes or until the cheese is fully melted and bubbly, and the edges of the bread turn golden and crisp.
Step 6: Garnish and Serve
Once your bread bowl is out of the oven, give it a quick sprinkle of fresh parsley or chives if you’re feeling fancy. These add a touch of color and freshness to the dish.
Serve your Sourdough Jalapeño Popper Bread Bowl while it’s still warm, either sliced or in a fun pull-apart style. You and your guests will love digging into this gooey, cheesy masterpiece!
Important Notes When Making This Recipe
Don’t Cut All the Way Through the Bread: Leave the bottom intact so the loaf holds together while baking.
Use a Serrated Knife: This helps make clean crosshatch cuts in the bread without crushing it.
Adjust Heat to Taste: Remove jalapeño seeds and veins for less heat, or use pickled jalapeños for a tangier flavor.
Best Served Fresh: This is best enjoyed hot from the oven—if making ahead, prep everything and bake just before serving.
Nutrition Information (Approx. per serving – based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Protein | 10g |
| Carbohydrates | 20g |
| Fat | 19g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 460mg |
Note: Nutritional values are estimates and can vary based on brands and portion sizes.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare and stuff the loaf ahead of time, then wrap it in foil and refrigerate. Bake just before serving for best results.
Can I use a different kind of bread?
Definitely! Any crusty round loaf (like boule or Italian) will work. Just make sure it holds its shape well.
How spicy is this?
With 1 jalapeño, it’s mild to medium. With 2+ or if you leave the seeds in, it gets spicier. You can also use pickled jalapeños for a milder tang.
What can I serve this with?
This dish is great on its own, but you can also serve it with tortilla chips, veggie sticks, or even extra sour cream on the side for dipping.
Can I make it vegetarian?
Absolutely. Just omit the bacon or substitute with a plant-based bacon alternative or sautéed mushrooms for a similar umami boost.