Jalapeño Popper Cheesy Bread

Jalapeño Popper Cheesy Bread 1 loaf Italian bread 1/2 cup salted butter, melted 1 teaspoon garlic powder 4 oz block cream cheese (1/2 block), softened to room temp 1/2 cup sour cream 1/2 cup pickled jalapeño slices, divided use 2 cups shredded mozzarella cheese Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil. Cut the bread lengthwise and place both parts face up on the sheet. Brush both pieces with melted butter. Sprinkle with garlic powder. Set aside. Divide the jalapeños. Save a few slices to place on top of the bread (about 1/4 cup). Chop the rest. In a medium mixing bowl, mix together cream cheese, sour cream, and chopped jalapeños. Spread the jalapeño dip mixture on the bread, dividing equally between the two pieces of bread. Top bread with mozzarella cheese. Arrange the reserved jalapeño slices over the cheese. Place bread in the oven for about 12 minutes, until cheese is melty. Remove from the oven and place on a cutting board. Let cool for few minutes. Slice and serve.