All Recipes

Sweet chilli & cheese pull-apart with dipping sauce

Prep

0-15 mins

Total

15 MIN

Servings

8 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

Ingredients

  • 1

    500g sourdough or cob loaf

  • 75

    g

    Butter, melted

  • 4

    Garlic cloves, crushed

  • 1

    tbsp

    Finely chopped flat-leaf parsley

  • 1/4

    cup

    Fountain sweet chilli sauce

  • 125

    g

    Bacon, finely chopped

  • 100

    g

    Cream cheese, at room temperature

  • 1

    cup

    Grated cheddar

  • 1

    cup

    Grated mozzarella

  • 1/2

    cup

    Sour cream

  • 1/2

    cup

    Fountain spicy red sauce

Instructions

  1. Step 1

    Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with foil.

  2. Step 2

    Using a serrated knife, cut bread in a criss-cross pattern (about 3-4cm wide), without cutting all the way through

  3. Step 3

    Combine butter, garlic and parsley in a small bowl. Spoon butter into bread cracks.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

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