Ingredients
- 1 large round sourdough bread loaf (about 1 1/2 pounds)
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 3 medium fresh jalapeños, finely diced (seeds removed for less heat)
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut a 5–6 inch circular opening in the top of the sourdough loaf and hollow out the center, leaving a 1-inch thick wall. Reserve removed bread for dipping.
- In a medium bowl, mix cream cheese, mozzarella, cheddar, jalapeños, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Spoon the mixture into the hollowed bread bowl and spread evenly.
- Place on a baking sheet and bake 20–25 minutes until hot and bubbly and lightly golden.
- Optional: Broil 1–2 minutes for extra browning, watching carefully.
- Cool 5 minutes, garnish with parsley if desired, and serve warm with reserved bread or vegetables.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Remove jalapeño seeds for milder flavor; keep some for extra heat.
- Use a sturdy loaf with a thick crust to prevent sogginess.
- Store leftovers refrigerated up to 3 days.
- Reheat in a 350°F oven for 10–15 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 65 mg
