Hot BBQ Pulled Pork Dip in Bread Bowl
Creamy hot dip loaded with smoky pulled pork, crispy bacon, and melted cheddar cheese, baked inside a hollowed bread loaf. Perfect for game day gatherings or casual entertaining when you want a crowd-pleasing appetizer that doubles as its own serving bowl. The combination of tangy sour cream, spicy jalapeños, and rich cheese creates an indulgent dip that stays warm throughout your party. Serve with the toasted bread pieces and vegetables for a complete appetizer spread.
Ingredients
- 1 round loaf of bread, approx. 1 pound
- 2 slices bacon, cooked crisp and crumbled
- 1 8 ounce block cream cheese, softened to room temperature
- 1 ½ cups sour cream
- 2 cups shredded cheddar cheese
- 2 cups cooked pulled pork, thawed and packedshredded chicken1:1
Use rotisserie chicken for easier prep
- ⅓ cup sliced green onion
- 1 4 ounce can green chilies, undrained
- 2 tablespoons chopped pickled jalapeno
- Worcestershire sauce, couple dashes
- hot sauce, couple dashes
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Cut the very top off of the bread and hollow out, leaving about a 1-inch shell
- 3
Set the top aside and cut the inside bread into cubes or tear into chunks for dipping
- 4
Cream the cream cheese and sour cream together until well blended
- 5
Add all remaining ingredients and mix in well
- 6
Place aluminum foil on a baking sheet and pour the cheese mixture into the bread bowl
- 7
Return the top piece of bread on top and wrap the loaf completely in foil
- 8
Bake for about 1 hour and 15 minutes, or until dip is heated through
- 9
Toss torn bread with olive oil, salt, pepper and garlic powder and toast on the tray alongside the bread bowl the last 15 to 20 minutes, or until browned
- 10
Cut up top piece and serve hot with the reserved, toasted bread and an assortment of vegetables, crackers, tortilla or corn chips
Tips
Soften cream cheese at room temperature for 2-3 hours before mixing to ensure smooth blending without lumps.
Save time by using store-bought pulled pork or leftover barbecue pork instead of cooking from scratch.
Toast bread cubes with seasonings during the last 15-20 minutes to prevent burning while keeping them crispy.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Assemble dip mixture up to 1 day ahead, refrigerate, then stuff bread and bake when ready
Serve immediately while hot with toasted bread pieces, vegetables, or crackers
Common Mistakes
Use room temperature cream cheese to avoid lumps in the mixture
Don't overbake the bread bowl or it will become too crispy to eat
Toast bread pieces during final 15-20 minutes only to prevent burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Skip bread bowl entirely
General Alternatives
Use rotisserie chicken for easier prep
FAQ
Can I make this without the bread bowl?
Yes, bake the dip mixture in a regular baking dish at 350°F for 25-30 minutes until bubbly and heated through.
What if I don't have pulled pork?
Substitute with shredded rotisserie chicken, leftover brisket, or even cooked ground beef seasoned with barbecue sauce.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in oven or microwave until warmed through before serving.