Rock Bottom Brewerys Asiago Cheese Dip Recipe 55

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ROCK BOTTOM BREWERY'S ASIAGO CHEESE DIP RECIPE - (5/5)



Rock Bottom Brewery's Asiago Cheese Dip Recipe - (5/5) image

Provided by á-170456

Number Of Ingredients 8

4 tablespoons sun-dried tomatoes reconstituted in
hot water
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus shredded
Asiago cheese for garnish
1/4 cup green onions in 1/4" pieces
1/4 cup mushrooms in 1/4" pieces

Steps:

  • 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 remaning ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 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. This recipe yields 3 cups.

ROCK BOTTOM BREWERY'S SPICY SPINACH CHEESE DIP RECIPE - (4.4/5)



Rock Bottom Brewery's Spicy Spinach Cheese Dip Recipe - (4.4/5) image

Provided by á-174942

Number Of Ingredients 6

1 cup tomatoes, diced
4 ounces spinach, frozen, thawed, and squeezed dry
1/2 cup sweet red peppers, diced
1 1/2 cups yellow onions, minced
1 1/2 cups half-and-half
3 3/4 cups Pepper Jack cheese, grated

Steps:

  • Sweat onions in a saucepan. Add half-and-half and bring to a boil. Slowly add grated cheese, stirring until all the cheese is melted and smooth. Add spinach and blend. Mix in tomatoes and peppers, stirring to remove any lumps. Refrigerate until needed.

WALNUT BREWERY ASIAGO CHEESE DIP



Walnut Brewery Asiago Cheese Dip image

This a copycat recipe from the Walnut Brewery in Littleton Colorado. It's really good on baked spuds.

Provided by Diana Adcock

Categories     < 30 Mins

Time 30m

Yield 3 cups

Number Of Ingredients 7

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded asiago cheese
1 teaspoon shredded asiago cheese
1/4 cup julienned sun-dried tomato
1/4 cup green onion, sliced
1/4 cup mushroom, sliced

Steps:

  • Reconstitute sun-dried tomatoes in hot water.
  • Clean, rinse and slice green onions and mushrooms.
  • Squeeze all the water out of the tomatoes, then julieene into fine strips.
  • Combine all ingredients except tomatoes, then add the sun-dried toimatoes.
  • Place into an oven-proof container.
  • Top with remaining 1 T. of Asiago cheese.
  • Bake at 350 for about 15 minutes or until bubbly.
  • Serve immediately with toasted beer bread.

ROCK BOTTOM BREWERY BEER BREAD



Rock Bottom Brewery Beer Bread image

This recipe is from the Rock Bottom Brewery in Ahwatukee, Arizona On 6/23 made a correction for salt and baking powder.

Provided by Lavender Lynn

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 8

2 teaspoons salt
3 teaspoons baking powder
1 1/4 lbs flour
6 tablespoons cheddar cheese, grated
6 tablespoons granulated sugar
1/4 cup red bell pepper, diced
1/4 cup green onion, chopped
2 cups beer

Steps:

  • Preheat oven to 300 degree F.
  • Combine all dry ingredients.
  • Mix in cheese, peppers, and onions.
  • Add 1 1/2 C beer; mix well.
  • Add remaining 1/2 C beer.
  • Combine thoroughly.
  • Pour into a greased loaf pan.
  • Bake for 1 hour.

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