Cheesy Jalapeño Sourdough Bread Bowl (Printable Version)
# What You’ll Need:
→ Bread Bowl
01 -
1 large round sourdough loaf (8–9 inches wide)
02 -
2 tablespoons olive oil
→ Jalapeño Popper Filling
03 -
8 oz (225 g) cream cheese, softened
04 -
½ cup (120 g) sour cream
05 -
1 cup (100 g) shredded sharp cheddar cheese
06 -
1 cup (100 g) shredded mozzarella cheese
07 -
2–3 fresh jalapeños, finely diced (seeds removed for less heat)
08 -
4 slices cooked bacon, crumbled
09 -
2 cloves garlic, minced
10 -
2 green onions, thinly sliced
11 -
Salt and black pepper, to taste
12 -
1 teaspoon lemon juice
13 -
Optional: extra shredded cheese for topping
# Steps to Follow:
01 -
Preheat your oven to 190°C. Slice off the top of the sourdough loaf and hollow out the center, leaving about 2.5 cm of bread around the edges. Brush the inside with olive oil and place it on a baking sheet.
02 -
Combine softened cream cheese and sour cream in a large bowl until smooth. Stir in shredded cheddar, mozzarella, diced jalapeños, crumbled bacon, minced garlic, and green onions. Season with salt, pepper, and lemon juice. Mix thoroughly.
03 -
Spoon the jalapeño popper filling evenly into the prepared bread bowl. Sprinkle additional shredded cheese on top if desired. Bake at 190°C for 20–25 minutes, or until the filling is bubbly and the top is golden brown. For a crispier top, broil for 2–3 minutes, watching carefully.
04 -
Remove the bread bowl from the oven and let it cool for a few minutes. Serve warm with bread pieces or slices for dipping.