Print Options

Back to Toasted Beer Bread with Asiago Dip >

Include these items:

Select reviews >

Taste of Home Logo

Toasted Beer Bread with Asiago Dip

 Toasted Beer Bread with Asiago Dip
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
24 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 3 cups King Arthur Unbleached 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
  • ASIAGO DIP:
  • 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

Directions

  • 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

2 of 2

Toasted Beer Bread with Asiago Dip (continued)

Directions (continued)

  • pans. Brush with 2 tablespoons butter.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 slice toast with 2 tablespoons dip equals 191 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 245 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein.