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Beer Bread and Asiago Dip Recipe


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     Beer Bread and Asiago Dip

Category   Appetizers
Sub Category   None
Servings   6-8
Preptime   70 minutes

3 cups flour
3 teaspoons baking powder (omit if using self-rising flour
1 teaspoon salt (omit if using self-rising flour
1/4 cup sugar
1 (12oz.) can or bottle of beer
1/2 cup butter (melted) or 1/4 cup if you prefer
Asiago Cheese Dip
4 tablespoon sun-dried tomatoes, reconstituted in hot water
1 cup mayonnaise
1 cup sour cream
½ cup shredded Asiago cheese, plus chees for garnish
¼ cup green onions (cleaned, rinsed and sliced into ¼ inch pieces)
¼ cup mushrooms (rinsed and sliced into1/4-inch pieces

Heat oven to 375 degrees. Mix dry ingredients and beer. Pour into greased loaf pan. Pour melted butter over mixture. Bake for about one hour, remove from pan and allow to cool for about 15 minutes.6. Sifting flour for bread recipes is a must-do. If you don’t have a sifter, use a spoon to spoon the flour into the 1 cup measure. The final result should be a thick, hearty and very tasteful bread. NOT A BRICK. When using with dip, slice in ¼ inch slices and toast lightly
Instructions for Asiago Cheese Dip- Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes and they must be added last or dip will discolor. Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about one minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups

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