This Jalapeno Popper Pull Apart Bread is the ultimate appetizer!
You get the great flavours of jalapeño poppers but in a fun, shareable way.
Melted cheese, spicy jalapeno peppers and crispy bacon in every bite!
I have many favorite appetizers like this 5 minute jalapeno popper dip but I’m obsessed with this pull apart bread. If you love jalapeno poppers, this pull-apart bread is the appetizer for you!
Why you’ll love this jalapeno popper pull apart bred
- It’s an easy appetizer to make for your next gathering.
- Your guests will love this pull apart bread for game day!
- The combination of spicy jalapenos and ooey-gooey cheese is irresistible!
Ingredients needed to make this pull apart bread recipe
Bread: use a large loaf of crusty bread like french bread or even sourdough, you want the top of the bread to be crusty, not soft
Jalapenos: I like to use chopped fresh diced jalapenos – remove the seeds for a less spicy taste!
Bacon: cooked bacon is mixed into the jalapeno popper filling for the bread
Cheese: you’ll need a combination of shredded monterey jack and cheddar cheese
Seasonings: garlic powder, onion powder, salt and pepper
Cream cheese: cream cheese is a good base to mix in with the shredded cheeses and other ingredients to get the whole jalapeno popper flavour
Mayonnaise: mayo helps to bring the cream cheese mixture together
Chives: chives (or green onions) are a perfect garnish for this pull apart bread
How to make this jalapeno popper pull apart bread
Step 1: Preheat the oven to 375F. Cut the bread in a 1 inch grid pattern and place on a large baking sheet. Set aside 1/4 cup of shredded cheddar cheese and 1/4 cup shredded monterey jack cheese.
Step 2: In a bowl mix together the chopped bacon, softened cream cheese, mayonnaise, 1 1/4 cup shredded monterey jack cheese, 1 1/4 cup shredded cheddar cheese, garlic powder, onion powder, ground pepper, minced chives and salt until combined.
Step 3: Using a spoon or small spatula, gently insert the cheese mixture into the crevices of the bread.
Step 4: Wrap the entire loaf in aluminum foil, place on the baking sheet and bake for 25 minutes. Remove the foil and brush all over the top of the bread with 2 tbsp melted butter. Then, top the bread with reserved cheese and jalapeno slices (if desired) and a sprinkle of garlic powder. Bake the bread (not covered in foil) for another 10-15 minutes or until the cheese is melted and the bread is baked to golden perfection. Garnish with more chives if desired.
Step 5: Enjoy immediately (and serve with a knife to help people cut the bread in pieces if desired).
Expert tips
- If preferred, you can use mozzarella cheese instead of monterey jack cheese.
- Add in 2 tbsp chopped pickled jalapenos into the mixture for an even spicier kick!
Common questions
Can I make this jalapeno popper pull apart bread ahead of time?
Make the entire bread and then stop before baking it. Store in the fridge wrapped in foil or covered in some way. Remove from the fridge 30 minutes before you want to bake it and then follow the instructions for baking the jalapeno popper pull apart bread.
Do I have to use bacon?
If you prefer to omit the bacon, you can! Bacon does add a bit more saltiness to the jalapeno popper bread so if you’re leaving it out, add an extra pinch of salt.
How to store
Store leftovers in an airtight container for up to 3 days. Reheat leftovers by re-wrapping the bread in foil and bake for 10 minutes at 325F. Remove the foil and then bake for 5 more minutes or until cheese has melted.
More easy game day appetizers from the blog
Easy Cheesy Baked Pizza Dip (game day appetizer!)
The Best Easy High Protein Dill Pickle Dip Recipe
Easy Buffalo Chicken Puff Pastry Bites Appetizer
The Best Cheesy Jalapeno Popper Pull Apart Bread
Ingredients
- 4 pieces cooked bacon, chopped
- 1 loaf french bread or other crusty rustic bread
- 1/4 cup mayonnaise
- 2 jalapenos, seeded and diced
- 1/2 cup (4 oz) plain cream cheese softened to room temperature
- 1 1/2 cups cups shredded mozzarella cheese, divided
- 1 1/2 cups cups shredded cheddar cheese, divided
- 1 tsp garlic powder (plus more for garnish)
- 1 tsp onion powder
- 2 tbsp minced chives
- 1/4 tsp ground pepper
- 1/4 tsp kosher salt
- 4 tbsp butter, melted
Instructions
- Preheat the oven to 375F. Cut the bread in a 1 inch grid pattern and place on a large baking sheet. Set aside 1/4 cup of shredded cheddar cheese and 1/4 cup shredded monterey jack cheese.
- In a bowl mix together the chopped bacon, softened cream cheese, mayonnaise, 1 1/4 cup shredded monterey jack cheese, 1 1/4 cup shredded cheddar cheese, garlic powder, onion powder, ground pepper, minced chives and salt until combined.
- Using a spoon or small spatula, gently insert the cheese mixture into the crevices of the bread.
- Wrap the entire loaf in aluminum foil, place on the baking sheet and bake for 25 minutes. Remove all of the foil and brush all over the top of the bread with 2 tbsp melted butter. Then, top the bread with reserved cheese and jalapeno slices (if desired) and a sprinkle of garlic powder. Bake the bread for another 10-15 minutes or until the cheese is melted and the bread is starting to turn golden. Garnish with more chives if desired.
- Enjoy immediately (and serve with a knife to help people cut the bread in pieces if desired).
Notes
- Can I make this jalapeno pull apart bread ahead of time? Make the entire bread and then stop before baking it. Store in the fridge wrapped in foil or covered in some way. Remove from the fridge 30 minutes before you want to bake it and then follow the instructions for baking the jalapeno popper pull apart bread.
- Do I have to use bacon? If you prefer to omit the bacon, you can! Bacon does add a bit more saltiness to the jalapeno popper bread so if you're leaving it out, add an extra pinch of salt.
- How to store: Store leftovers in an airtight container for up to 3 days. Reheat leftovers by re-wrapping the bread in foil and bake for 10 minutes at 325F. Remove the foil and then bake for 5 more minutes or until cheese has melted.
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