Sourdough Bread Bowl Venison Jalapeño Dip 
Jennifer Danella

Super Bowl Recipes: Venison Jalapeño Dip in a Sourdough Bread Bowl

Two different cheeses, sour cream, jalapeños, AND sourdough bread will leave you cheering.

With the Super Bowl on the horizon, you're going to want to amp up your game-day appetizers. What better than a sourdough bread bowl filled to the brim with a cheesy venison jalapeño dip? (Nothing!) While it may not be a bread bowl from San Francisco's famous Boudin Bakery, using two store-bought sourdough loaves will suffice. However, if you're feeling industrious, you can also make your own.

The cream cheese and shredded cheese melt together into salty, gooey perfection, while the ground venison adds a hearty dose of extra protein without adding any overpowering flavors. Spice it up with green chiles and jalapeños, and you'll be sure to have a win!

Sourdough Bread Bowl Venison Jalapeño Dip


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  • ½-1 pound ground venison (*See note)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 8 ounces cream cheese, softened
  • ¼-½ cup chopped jalapeños
  • 1 (4-ounce) can green chiles, drained
  • 1.5 cups shredded cheddar cheese, divided
  • ½ cup sour cream
  • 2 round loaves sourdough, divided (**See note)

Recipe Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large skillet over medium high heat, brown venison. Drain if needed, then season with garlic powder, onion powder and salt.
  3. Transfer venison to a large bowl. Add cream cheese, jalapeños, green chiles, sour cream, and ½ cup of cheddar cheese. Mix well until ingredients are equally distributed.
  4. Using a sharp knife, cut the top crust off sourdough, then hollow out the center, leaving no more than 1 inch around the outside of the bread.
  5. Place venison cream cheese mixture into the loaf. Top with the remaining cheddar cheese.
  6. Bake in oven for 25 minutes.
  7. Optional: While the mixture is baking, cut the second sourdough loaf into even slices, about ½ inch thick. Cut again into smaller serving sizes if desired.
  8. Top with additional jalapeños to taste.


*I've made this with both ½ pound and 1 pound of ground meat and love it both ways. For a creamier dip, use ½ pound of venison.

**The second loaf in this recipe is used solely for dipping but can be substituted with chips, crackers, and veggies.

READ MORE: Cook It: Cheesy Venison Taco Rice Skillet