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Sourdough Jalapeño Popper Bread Bowl

Sourdough Jalapeño Popper Bread Bowl
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This Sourdough Jalapeño Popper Bread Bowl recipe combines spicy jalapeños, smoky bacon, and creamy cheeses inside a crusty sourdough bread bowl. Perfect as a bold-flavored appetizer or comforting snack, it offers a delightful contrast of textures with a crispy crust and cheesy, spicy filling. Ideal for sharing at parties or enjoying cozy nights in, this recipe is easily customizable to suit your spice tolerance and dietary preferences.

Ingredients

Scale

For the Bread Bowl

  • 1 sourdough boule (round, sturdy loaf suitable for hollowing)

For the Filling

  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2–3 fresh jalapeños, diced (adjust to spice preference)
  • 2 green onions, chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

For Baking

  • 2 tablespoons butter or olive oil (for brushing the bread crust)

Instructions

  1. Prepare the Bread Bowl: Carefully slice the top off the sourdough boule. Gently hollow out the inside, leaving about an inch of sturdy bread around the edges and bottom to hold the filling without leaking. Set aside the hollowed bread and reserve the crumb for another use.
  2. Mix the Filling: In a mixing bowl, combine softened cream cheese, shredded cheddar, cooked and crumbled bacon, diced jalapeños, chopped green onions, garlic powder, salt, and pepper. Stir until well combined, achieving a creamy, chunky consistency.
  3. Fill the Bread Bowl: Generously spoon the filling into the hollowed sourdough shell, pressing lightly to fill all the nooks without packing too tightly. Top with extra shredded cheddar for a golden, bubbly crust when baked.
  4. Bake to Perfection: Brush the outside crust with melted butter or olive oil to encourage browning. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the bread is toasted to golden brown. Monitor to avoid overcooking.
  5. Serve Warm and Enjoy: Let the bread bowl cool for 5 minutes after baking for easier handling. Serve immediately with chips, vegetable sticks, or tear pieces of the bread bowl to enjoy with the filling.

Notes

  • Use fresh jalapeños for the best flavor and crunch.
  • Don’t over-hollow the bread to prevent leaks and maintain sturdiness.
  • Use room temperature cream cheese for smooth mixing.
  • Cook bacon until crisp for smoky crunch.
  • Place the bread bowl on a lined baking sheet to catch any drips and ease cleanup.

Nutrition

Keywords: jalapeño popper, sourdough bread bowl, appetizer, spicy cheese dip, bacon, party food

Find it online: https://elenaglam.com/sourdough-jalapeo-popper-bread-bowl/