- Nacho Dip Bread Bowl.jpg (36.93 KiB) Viewed 839 times
Takes: 40 - 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 400g stonebaked white round loaf
- Cooking oil spray
- 250g full fat soft cheese, at room temperature
- 100g mayonnaise
- 100g soured cream
- 100g Gruyere cheese, roughly grated
- 250g minced beef
- ½ x 41g packet chilli con carne recipe mix
- 400g can chopped tomatoes
- 80g ready made guacamole
- Handful of tortilla chips or nachos
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Cut the top from the loaf to create a 'lid' and base. Scoop out the inside of the base leaving the 'walls' around 2cm thick. Cut the 'lid' and removed bread into cubes, then set aside on a baking tray. Spritz the outside of the loaf and the cubes of bread with the spray oil.
2. For the cheesy base layer, put the soft cheese, mayonnaise and soured cream into a large bowl. Whisk with an electric hand mix until smooth and creamy. Stir through the Gruyere cheese. Spoon the cheesy mixture into the bread bowl. Cover the top loosely with foil and bake for 20 - 30 minutes, stirring gently every 10 minutes, until hot and bubbly. Put the cubes of bread in the oven to cook for the final 1 minute of cooking time.
3. Meanwhile, heat a non-stick frying pan over a high heat. Brown the mince for 5 minutes, stirring. Drain the excess liquid. Mix in the seasoning and chopped tomatoes. Simmer for 10 - 15 minutes until reduced. Add a splash of water if needed.
4. Carefully spoon the chilli on top of the cheesy layer. Top with the guacamole and tortilla chips (or nachos) and serve with the croutons on the side. Serve garnished with chopped coriander and tomato, halved baby cucumbers and red pepper strips for dipping, if liked.
¡SHARE TOPIC!