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Toasted Beer Bread with Asiago Dip

Total Time

Prep: 30 min. Bake: 50 min. + cooling


4 mini loaves (6 slices each) and 3 cups 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
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  • 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


  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 5-3/4x3x2-in. loaf pans. Brush with 2 tablespoons butter.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.
To make ahead: Bake the bread 1 day in advance; store in resealable plastic bags. Slice and toast the bread the following day.

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