Mondwater Maalvleis Oondgebak

Ingredients

For the Bread Bowl:

• 1 large round sourdough loaf (about 1 lb / 450 g)

For the Filling:

• 8 oz (225 g) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4–5 slices cooked bacon, crumbled (optional but recommended)
• 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
• 1–2 canned pickled jalapeños, chopped (optional, for extra tang)
• 2 green onions, chopped
• 1 tsp garlic powder
• ½ tsp smoked paprika (optional)
• Salt & black pepper, to taste

For Garnish & Serving:

• Extra shredded cheese for topping
• Extra bacon bits & green onions
• Crackers, tortilla chips, or veggie sticks (optional, for dipping)

Instructions

1. Prepare the Bread Bowl

1. Preheat oven to 350°F (175°C).
2. Place the sourdough loaf on a baking sheet.
3. Using a sharp knife, cut a circle on the top of the loaf and remove the “lid.”
4. Hollow out the inside, leaving about 1-inch thickness around the edges and bottom (don’t throw away the bread chunks – they can be toasted and served for dipping).

2. Make the Jalapeño Popper Filling

1. In a medium bowl, combine softened cream cheese, cheddar, mozzarella, bacon, jalapeños, green onions, garlic powder, paprika, salt, and pepper.
2. Mix until smooth and well blended.

3. Fill the Bread Bowl

1. Spoon the mixture into the hollowed-out sourdough bread.
2. Smooth the top with a spatula.
3. Sprinkle extra shredded cheese on top.

4. Bake

1. Place the filled bread bowl (and bread chunks, if desired) on the baking sheet.
2. Bake for 25–30 minutes, until the filling is hot and bubbly, and the bread is golden.
3. For extra crispiness, broil for 2–3 minutes at the end.

5. Garnish & Serve

1. Remove from the oven and sprinkle with extra bacon bits and green onions.
2. Serve immediately with toasted bread chunks, chips, or veggie sticks.

Tips & Variations

• Less Spicy: Use only pickled jalapeños (they’re milder) or reduce the amount of fresh jalapeños.
• Extra Spicy: Add a pinch of cayenne or use pepper jack cheese instead of mozzarella.
• Make Ahead: You can prepare the filling a day in advance. Just fill the bread bowl and bake before serving.
• Mini Version: Use small sourdough rolls to make individual popper bread bowls.

 This recipe gives you a cheesy, creamy, spicy dip baked inside a sourdough bowl – pull apart the bread and scoop that gooey filling. Perfect for sharing!

Would you like me to also give you a cast-iron skillet version of this recipe (same filling but baked with sliced sourdough around the edges for easy pull-apart)?