December 31, 2018–So back in the 2006 time frame I went to the restaurant where they serve a Vegetable Beer Bread and Asiago Dip. For the life of me I can’t remember the name of the restaurant but I will never forget the bread. Although I was in the infancy stage of my baking and cooking, I immediately went home to research this recipe.
I made it a few months later when some friends were visiting and they loved it. I knew that I would have some hungry people at my house on New Years Eve 2019 before our festivities so I decided to make something hearty, healthyish, and filling to serve as a base for the copious amounts of liquids that were to be consumed. The ingredients were pretty standard but the flavor is not.
- 3 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1/3 cup sugar
- 2 cups golden (NOT dark) beer
- 1/2 cup diced green onion
- 1/4 cup diced red bell pepper
- 1/2 cup grated cheddar cheese
- 2 oz sun-dried tomatoes, still dehydrated; found some in an Italian market
- 1/4 cup chopped green onions
- 4 large mushrooms, sliced very thin
- 3 oz shredded asiago cheese
- 2 cups reduced-fat sour cream
- 3/4 cup reduced-fat mayonnaise
- 1 1/2 oz reduced-fat cream cheese
For the bread you basically combine the first 8 ingredients, stir until combined, pour in a loaf pan, then cook at 350 degrees until done.
For some reason, I didn’t take pictures of the dip but after reconstituting the tomatoes and cutting them into strips, I combined them with the onions, mushrooms, and asiago cheese. In a separate bowl, mix the remaining 3 ingredients. Mix two mixtures together and place on double boiler until cheese melts and mixture is fully blended – mushrooms should begin to cook a bit. Serve warm with Vegetable Beer Bread.
It was even better this time and since it had vegetables, it was also good for you :-).
