Sweet Chilli & Cheese Pull-Apart With Dipping Sauce
Prep Time
10 minutes Cook Time
15 minutes Servings
6-8 or more servings What You Need
1 x 500g sourdough or cob loaf
75g butter, melted
4 garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley
¼ cup Fountain Sweet Chilli Sauce
125g bacon, finely chopped
100g cream cheese, at room temperature
1 cup grated cheddar
1 cup grated mozzarella
½ cup sour cream
½ cup Fountain Spicy Red Sauce
Make It
Tap or click steps to mark as complete
Preheat oven to 200C or 180C fan-forced. Line a baking tray with foil.
Using a serrated knife, cut bread in a criss-cross pattern (about 3-4cm wide), without cutting all the way through.
Combine butter, garlic and parsley in a small bowl. Spoon butter into bread cracks.
Combine Fountain Sweet Chilli Sauce, bacon, cream cheese, cheddar and mozzarella in a large bowl. Season with pepper. Push mixture into bread cracks. Loosely cover with foil.
Bake for 15 minutes or until cheese has melted. Remove foil and bake for 15 minutes or until bread is crisp and cheese is golden.
Mix sour cream and Fountain Spicy Red Sauce in a bowl. Place pull-apart on a platter or board, place bowl of dip nearby and serve immediately.
