TOASTED BEER BREAD WITH ASIAGO DIP

Toasted Beer Bread with Asiago Dip image

Provided by Taste of Home

Time 1h20m

Yield 4 mini loaves (6 slices each) and 3 cups dip.

Number Of Ingredients 18

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
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

Steps:

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., 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., 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.

Nutrition Facts :