Description
A smoky, creamy, and spicy jalapeño popper dip served in a crusty bread bowl, ready in about 30 minutes. Perfect for parties or cozy nights in.
Ingredients
Scale
- 3 medium jalapeños, seeded and diced
- 8 oz (225g) cream cheese, softened
- 1 cup (115g) sharp cheddar cheese, shredded
- ½ cup (120ml) mayonnaise
- 2 cloves garlic, minced
- 2 stalks green onions, sliced
- 1 tablespoon (15ml) lime juice
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 medium round sourdough or boule bread (about 8 inches / 20cm diameter)
- 1 tablespoon (15ml) olive oil
Instructions
- Slice the top off the sourdough or boule bread and scoop out the soft interior, leaving about a 1-inch thick shell all around.
- Brush the inside and outside of the bread bowl lightly with olive oil.
- Place the diced jalapeños in a grill-safe pan or wrap them in foil, then grill over medium-high heat for about 5 minutes, stirring occasionally, until softened and slightly charred. Alternatively, sauté in a skillet over medium heat until softened.
- In a mixing bowl, combine softened cream cheese, shredded cheddar, mayonnaise, minced garlic, sliced green onions, lime juice, smoked paprika, salt, and black pepper.
- Stir in the grilled jalapeños until evenly mixed.
- Spoon the dip mixture into the prepared bread bowl, smoothing the top.
- Place the bread bowl on the grill over medium heat. Close the lid and grill for 12-15 minutes until the dip is bubbly and the bread crust is golden and crispy, rotating occasionally for even grilling. Optionally, tent with foil to prevent spilling.
- Remove from grill and let cool for 2-3 minutes.
- Serve with the scooped-out bread pieces for dipping. Optionally garnish with chopped fresh cilantro, extra green onions, or a drizzle of hot sauce.
Notes
If you don’t have a grill, roast jalapeños under the broiler or sauté them. You can bake the filled bread bowl in a 375°F oven for 15-20 minutes. Use a sturdy bread like sourdough or boule to prevent sogginess. The dip can be made ahead and refrigerated for up to 24 hours. Leftovers reheat well in a skillet with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the bread bow
- Calories: 310
- Sugar: 2
- Sodium: 480
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 9
Keywords: jalapeño popper dip, bread bowl dip, grilled dip, party appetizer, spicy dip, creamy dip, jalapeño recipe