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!
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.
Notes
Storage: Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15 minutes.
Make it ahead: To make the dip ahead of time, perform steps 1-6 (omitting step 3) up to 2 days in advance. Store the prepared dip in an airtight container in the refrigerator until ready to use. Just before serving, preheat the oven per step 3 and carry on with the recipe from step 7.
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 with smoothing, sprinkling, baking, and broiling.