Toasted Beer Bread with Asiago Dip Recipe

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Beer infuses fast-to-fix quick bread with robust flavor. Toasted slices pair perfectly with a rich, cheesy dip that guests can't stop digging into.—Michelle Zupan, Augusta, Georgia
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 24 servings


  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bottle (12 ounces) beer
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons chopped green onions
  • 1/4 cup butter, melted, divided
  • 2 tablespoons chopped sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3/4 cup shredded Asiago cheese
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup chopped green onions
  • 1/4 teaspoon crushed red pepper flakes

Nutritional Facts

1 each: 191 calories, 13g fat (4g saturated fat), 21mg cholesterol, 245mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir in beer just until moistened. Fold in cheese and onions. Transfer to four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Brush with 2 tablespoons butter.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush tops with remaining butter.
  3. Remove loaves to a cutting board; cut each into six slices. Place cut side down on ungreased baking sheets. Broil 4 in. from the heat for 2-3 minutes on each side or until toasted. Remove to wire racks to cool.
  4. In small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a large bowl, combine the sour cream, mayonnaise, cheese, mushrooms, onions, pepper flakes and tomatoes. Transfer to a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until heated through. Serve warm with toast. Yield: 4 mini loaves (6 slices each) and 3 cups dip.
To Make Ahead: Bake the bread 1 day in advance; store in resealable plastic bags. Slice and toast the bread the following day.
Originally published as Toasted Beer Bread with Asiago Dip in Taste of Home Christmas Annual Annual 2010, p69

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corcat User ID: 4586741 191723
Reviewed Dec. 5, 2012

"Took this to Thanksgiving...everyone LOVED it. It had people away from the TV and sitting around the dip instead. Had 3 people ask for the recipe. AM making it again Friday for a a get together."

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