Asiago Cheese Dip w/Beer Bread

"jmcquown" wrote >

<snip>

Quoted message said:

Rock Bottom Beer Bread

1/3 oz. salt
1/2 oz. baking powder
1/5 lb. grated cheddar cheese
1/5 lb. sugar
1/8 lb. diced sweet red peppers
1/8 lb. chopped scallions 2 cups lager beer

Combine all dry ingredients in a large bowl. Mix in
cheese, peppers and onions. Add 1-1/2 c. beer; mix well.
Add remaining 1/2 c. beer and

combine

Quoted message said:

thoroughly. Bake in a preheated 300F degree oven for 1
hour.

Quoted message said:

Jill

Jill - looks like the flour is missing here?

Dora

Far as I can tell said:

Asiago Cheese Dip

Sounds great. I make something much like it, but add a
liberal amount of fresh basil.

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The waiter at Rock Bottom Brewery in downtown Minneapolis
was kind enough

to

Quoted message said:

give me this recipe. The dip was to die for and the
toasted bread was excellent. However he said, "The bread
is a pain in the hiney to make [I swear he said hiney,
twice] - it's easier to buy some party rye or thinly
sliced party wheat, then butter and toast it and then have
at the dip."

Asiago Cheese Dip

4 oz. sundried tomatoes 4 minced green onions 4 oz. button
mushrooms, thinly sliced 6 oz. shredded asiago cheese 3
oz. cream cheese 1 qt. sour cream 1 c. mayonnaise [I'd add
a clove or two of minced garlic]

Place sundried tomatoes in a bowl and cover with hot
water. Soak until completely soft (about 4 hours); drain
and julienne. Add chopped onions, mushrooms and shredded
asiago cheese.

In a separate bowl, combine sour cream, mayonnaise and
cream cheese.

Blend

Quoted message said:

well. Place together with the asiago mixture in a
double boiler and stir occasionally until cheese is
thoroughly melted.

Rock Bottom Beer Bread

1/3 oz. salt
1/2 oz. baking powder
1/5 lb. grated cheddar cheese
1/5 lb. sugar
1/8 lb. diced sweet red peppers
1/8 lb. chopped scallions 2 cups lager beer

Combine all dry ingredients in a large bowl. Mix in
cheese, peppers and onions. Add 1-1/2 c. beer; mix well.
Add remaining 1/2 c. beer and

combine

Quoted message said:

thoroughly. Bake in a preheated 300F degree oven for 1
hour.

NOTE: This recipe does not specify forming the loaf into
a long thin baguette-like shape, but that is what
they do at the Rock Bottom. When ready to serve,
they cut it into thin slices, brushed with melted
butter

and

Quoted message said:

toast it. Served with the dip, it is fantastic.

Jill

Wow, thank you for sharing the recipe Jill. I had this dip
at the Rock Bottom in Boston a few months ago, I'll second
the "to die for" not what I've come to expect of chain
restaurants. Nice surprise though. Thanks for sharing.

Jessica

limey said:

"jmcquown" wrote >

<snip>

Quoted message said:

Rock Bottom Beer Bread

1/3 oz. salt
1/2 oz. baking powder
1/5 lb. grated cheddar cheese
1/5 lb. sugar
1/8 lb. diced sweet red peppers
1/8 lb. chopped scallions 2 cups lager beer

Combine all dry ingredients in a large bowl. Mix in
cheese, peppers and onions. Add 1-1/2 c. beer; mix well.
Add remaining 1/2 c. beer and combine thoroughly. Bake in
a preheated 300F degree oven for 1 hour.

Quoted message said:

Jill

Jill - looks like the flour is missing here?

Dora

Yeppers - 1-1/4 lb. all purpose flour. That's what typing
from a mimeograph copy gets me 🙂

Jill

Jessica Vincent said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The waiter at Rock Bottom Brewery in downtown Minneapolis
was kind enough to give me this recipe. The dip was to
die for and the toasted bread was excellent. However he
said, "The bread is a pain in the hiney to make [I swear
he said hiney, twice] - it's easier to buy some party rye
or thinly sliced party wheat, then butter and toast it
and then have at the dip."

Asiago Cheese Dip

4 oz. sundried tomatoes 4 minced green onions 4 oz.
button mushrooms, thinly sliced 6 oz. shredded asiago
cheese 3 oz. cream cheese 1 qt. sour cream 1 c.
mayonnaise [I'd add a clove or two of minced garlic]

Place sundried tomatoes in a bowl and cover with hot
water. Soak until completely soft (about 4 hours); drain
and julienne. Add chopped onions, mushrooms and shredded
asiago cheese.

In a separate bowl, combine sour cream, mayonnaise and
cream cheese. Blend well. Place together with the asiago
mixture in a double boiler and stir occasionally until
cheese is thoroughly melted.

Rock Bottom Beer Bread

1/3 oz. salt
1/2 oz. baking powder
1/5 lb. grated cheddar cheese
1/5 lb. sugar

1-1/4 lb. flour (left that out of the typing!)

Quoted message said:

Quoted message said:

1/8 lb. diced sweet red peppers
1/8 lb. chopped scallions 2 cups lager beer

Combine all dry ingredients in a large bowl. Mix in
cheese, peppers and onions. Add 1-1/2 c. beer; mix well.
Add remaining 1/2 c. beer and combine thoroughly. Bake in
a preheated 300F degree oven for 1 hour.

NOTE: This recipe does not specify forming the loaf into
a long thin baguette-like shape, but that is what
they do at the Rock Bottom. When ready to serve,
they cut it into thin slices, brushed with melted
butter and toast it. Served with the dip, it is
fantastic.

Jill

Wow, thank you for sharing the recipe Jill. I had this dip
at the Rock Bottom in Boston a few months ago, I'll second
the "to die for" not what I've come to expect of chain
restaurants. Nice surprise though. Thanks for sharing.

Jessica

You're welcome. It doesn't feel like a "chain", does it?
It's not like so many others. The waitstaff was great, the
food was great, the atmosphere was friendly and fun. We had
a good time there. It became "our place" in downtown
Minneapolis, and that's okay with me 🙂

Jill