Dinner

Sourdough Bread Bowl Cheese Dip Recipe

BySimon Carel January 4, 2026January 4, 2026

Introduction

This Sourdough Bread Bowl Cheese Dip is a crowd-pleasing appetizer perfect for parties or a cozy night in. Creamy, cheesy, and packed with fresh vegetables and spices, it’s served right in a hollowed-out sourdough loaf for a fun and tasty presentation.

A round hollowed bread bowl with a golden brown crust filled with creamy dip that has red tomato pieces, green onions, and melted cheese with a slightly browned top layer; the dip is garnished with fresh green leaves and sliced green onions; the bread bowl is placed in the middle of a white scalloped plate that is surrounded by yellow tortilla chips; the setting is on a white marbled textured surface, with a red drink and a slice of orange visible in the top corner photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 round sourdough bread loaf
1/2 cup black olives, diced
1/2 cup tomatoes, diced
1/4 cup green onions, diced
1 pound Monterey Jack cheese, shredded
1/2 cup mayonnaise
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 jalapeño, seeded and diced (adjust to taste)
Salt to taste
Pepper to taste

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: Cut the top off the sourdough bread loaf and carefully remove the inside, leaving about a half-inch thick shell all around.
Step 3: In a large mixing bowl, combine the black olives, tomatoes, green onions, shredded Monterey Jack cheese, mayonnaise, softened butter, cream cheese, diced jalapeño, salt, and pepper. Mix well until thoroughly incorporated.
Step 4: Spoon the cheese mixture into the hollowed-out sourdough bread bowl, spreading it evenly.
Step 5: Place the filled bread bowl on a baking sheet and bake for 20 to 25 minutes, or until the cheese is melted and the top is golden brown.

Tips & Variations

For extra flavor, add cooked and crumbled bacon or a handful of chopped fresh herbs like cilantro or parsley.
Use pepper jack cheese for a spicier dip, or mix cheeses for added complexity.
If you prefer a milder dip, reduce or omit the jalapeño.
Serve with leftover bread pieces or vegetable sticks for dipping.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The sourdough bowl is best enjoyed fresh but can be sliced and toasted separately if leftover.