Cheesy Jalapeño Popper Dip Stuffed Bread
Tangy cream cheese dip with charred jalapeños and smoky bacon, topped with melty cheese, served hot in a bread bowl. Great for parties and game day!
This Jalapeño Popper Dip stuffed bread is dang delicious! It’s cheesy, spicy, smoky, and creamy. Loaded with charred jalapeño, bacon, and green onion in a creamy, tangy dip. Stuffed in a bread bowl and topped with melted cheese. It’s part jalapeño popper + part chip dip + part cheesy garlic bread!
What you’ll need to make jalapeño popper stuffed bread
- Bread: A loaf of soft, yet sturdy French bread is the perfect vehicle for this dip. You could also use a sourdough boule.
- Jalapeños: Use fresh or canned jalapeños. I like to use fresh jalapeños and char them under the broiler. This softens them and turns them slightly smoky. Depending on how much heat you like, you can remove the ribs and seeds or leave them in.
- Bacon: Chopped crispy bacon adds smokiness and a little crunch. Omit the bacon to make this dip vegetarian-friendly.
- Cream cheese: Plain cream cheese brings creaminess and richness, just as you’d get inside a proper jalapeño popper.
- Yogurt: Greek yogurt helps to soften the dip. You could also use sour cream.
- Shredded cheese: For that cheesy, melty goodness. I recommend a mix of cheddar and Monterey jack, mozzarella, or Swiss. Shredded by hand, of course.
- Green onions: Fresh green onions add brightness and a subtle onion flavour. You could also use fresh or dried chives. If using dried chives, use half the amount called for in the recipe.
- Seasonings: Garlic powder + salt for flavour.
No bread? Don’t let that stop you! You can make this dip in an oven-safe dish instead of a bread bowl. Just follow the directions as written, except instead of spooning the dip into the bread bowl dump it into an oven-safe dish then continue on as directed.
How to make jalapeño popper dip stuffed bread
Step 1: Cook the bacon. Preheat oven to 400°F. Arrange the bacon strips in a single layer on a parchment-lined baking sheet. Bake for 15 minutes, until crisp. Allow to cool and chop into pieces.
Step 2: Roast the jalapeños. Slice the jalapeños in half. For a less spicy dip, remove the ribs and seeds. Arrange the halves skin-side up on a parchment-lined baking sheet. Broil for 3-4 minutes, until blistered and lightly charred. Allow to cool and chop into pieces.
Step 3: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Step 4: In a large bowl, stir or beat together the cream cheese and yogurt until smooth and combined.
Step 5: Add the chopped jalapenos, bacon (except 1 tablespoon), green onions (except 1 tablespoon), garlic powder, and salt. Stir until well incorporated.
Step 6: Add the shredded cheese (except 1 cup). Stir until combined.
Step 7: Cut the bread bowl. Using a serrated knife, cut down into the loaf about 1 inch from the edge. Cut around the entire circumference of the loaf.
Step 8: Remove the top and using your hands scoop out the middle, leaving a bread bowl 1 to 1½ inches thick on all sides. Cut the top and any discarded bread into pieces for dipping.
Step 9: Spoon the dip into the bread bowl and smooth the top.
Step 10: Sprinkle the reserved cheese over top. Transfer the bread bowl to the parchment-lined baking sheet.
Step 11: Bake for 25 minutes, until hot and melted. Broil for 2-3 minutes, until bubbly and golden on top.
Step 12: Sprinkle reserved bacon and green onion over top. Serve while hot.
What to serve with jalapeño popper dip
This dip is great with all kinds of crackers, tortilla or corn chips, as well as the reserved bread you cut out of the loaf to make the bread bowl. Because it’s a hot dip that’s served warm, I recommend sturdy vegetables like carrots, celery, or broccoli florets that will hold up to the heat if you’re looking to serve fresh cut veggies alongside the dip.
Can this dip be made ahead of time?
Absolutely! You can prepare the dip up to 2 days in advance and store it in an airtight container in the refrigerator until ready to use. Just before serving, cut the bread bowl, spoon in the dip, top with cheese, and bake as directed.
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For more tasty snack recipes, try my favourite homemade French Onion Chip Dip made with sweet caramelized onions. It’s so much better than store-bought!
Jalapeño Popper Dip Stuffed Bread
Ingredients
- 6 strips bacon
- 4 jalapeños, halved
- 8 oz cream cheese, softened
- 1 cup Greek yogurt
- 4 green onions, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1 loaf French bread
Instructions
- Cook the bacon. Preheat oven to 400°F. Arrange the bacon strips in a single layer on a parchment-lined baking sheet. Bake for 15 minutes, until crisp. Allow to cool and chop into pieces.
- Roast the jalapeños. For a less spicy dip, remove the ribs and seeds. Arrange the halved jalapeños skin-side up on a parchment-lined baking sheet. Broil for 3-4 minutes, until blistered and lightly charred. Allow to cool and chop into pieces.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir or beat together the cream cheese and yogurt until smooth and combined.
- Add the chopped jalapenos, bacon (except 1 tablespoon), green onions (except 1 tablespoon), garlic powder, and salt. Stir until well incorporated.
- Add the shredded cheese (except 1 cup). Stir until combined.
- Cut the bread bowl. Using a serrated knife, cut down into the loaf about 1 inch from the edge. Cut around the entire circumference of the loaf. Remove the top and using your hands scoop out the middle, leaving a bread bowl 1 to 1½ inches thick on all sides. Cut the top and any discarded bread into pieces for dipping.
- Spoon the dip into the bread bowl and smooth the stop. Sprinkle the reserved cheese over top. Transfer the bread bowl to the parchment-lined baking sheet.
- Bake for 25 minutes, until hot and melted. Broil for 2-3 minutes, until bubbly and golden on top.
- Sprinkle reserved bacon and green onion over top. Serve while hot.
