Sweet chilli & cheese pull-apart with dipping sauce

8 Servings

Breakfast & Brunch

15 MIN


0-15 mins





500g sourdough or cob loaf

75 g

Butter, melted


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


Step 1

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

Step 2

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

Step 3

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

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.

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.

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.