Jalapeno Popper Dip

Method8 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have the jalapeños drained and finely chopped, cheeses grated and butter melted before assembling the dip.

2. 2

   Step 2: Cut the top off the cob loaf. Use a small knife to cut around the inside and lift out the soft bread, leaving a wall about 1 cm thick. Set the hollow loaf on foil and keep the removed bread and lid for serving.

   Uses 1 round cob loaf, about 25 cm (10 inch) diameter

3. 3

   Step 3: Mix all the cream cheese, mayonnaise (⅓ cup) and sour cream (½ cup) until smooth. Mix in all the cumin (½ tsp), onion powder (½ tsp), garlic powder (½ tsp), cheddar (¾ cup), mozzarella (¾ cup), drained chopped jalapeños, salt (½ tsp) and pepper. Spoon into the hollow bread bowl. If your loaf is too small, put excess dip in an ovenproof ramekin alongside it rather than overfilling.

   Uses 180 g Philadelphia cream cheese, at room temperature · ⅓ cup mayonnaise · ½ cup sour cream · ½ tsp ground cumin · ½ tsp onion powder · ½ tsp garlic powder · ¾ cup grated cheddar · ¾ cup grated mozzarella

4. 4

   Step 4: Mix all the melted butter (1 tbsp) and panko together and distribute the mixture over the dip in the loaf and any ramekin.

   Uses All the assembled dip and containers · 1 tbsp butter, melted · ½ cup panko breadcrumbs

5. 5

   Step 5: Wrap the filled loaf in foil and bake at 180°C / 350°F for the first 25 minutes. If you have an excess-dip ramekin, place it uncovered alongside the loaf.

   Initial bake; check ramekin · 25 minUses All the topped dip and its containers

6. 6

   Step 6: At 25 minutes, check any ramekin and remove it as soon as golden, bubbling and hot at the centre, keeping it ready for serving. Leave the bread bowl covered in the oven for another 5 minutes, making 30 minutes covered in total. If the ramekin needs longer, keep checking it while the loaf continues baking.

   Complete covered loaf bake · 5 minUses The filled loaf, separate from any ramekin · Any separately baked excess dip

7. 7

   Step 7: Roll the foil edges down to expose the loaf and continue baking at 180°C / 350°F for 10–15 minutes, checking from 10 minutes, until the panko and bread are golden and the dip is bubbling and hot through its centre. A denser loaf or thicker bread wall can need longer; continue to the hot-centre endpoint. Remove all foil before any optional microwave warming.

   Finish uncovered; check at 10 min · 10 minUses The covered loaf, separate from any completed ramekin

8. 8

   Step 8: Cut the reserved bread pieces and lid into chunks and serve with the hot dip and corn chips. The reserved bread can be toasted if desired, watching until lightly browned. Share the dip between ten small starter portions; the bread bowl can be torn and eaten as the dip is finished.

   Uses All the hot loaf and dip · Any separately completed excess dip · The bread removed from the loaf · Corn chips, for serving