Walnut Brewery Asiago Cheese Dip Recipes

WALNUT BREWERY ASIAGO CHEESE DIP

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.

WALNUT BREWERY'S SPINACH CON QUESO DIP

Steps:

• Place cheese and milk in the top of a double boiler over simmering (not boiling) water.
• Heat very slowly, stirring frequently, until cheese is smooth and melted.
• Use slightly more than half of the 10-ounce package of spinach for the dip. Save remaining spinach for another use.
• Thoroughly drain spinach to be used in con queso, squeezing out as much moisture as possible.
• Stir spinach, bell pepper, onions and tomatoes into cheese mixture. Mix well.
• Cook, covered, over simmering (not boiling) water about 15 minutes.
• Serve as a dip for fresh tortillas that have been cut in triangles and fried in vegetable oil.

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

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.

WALNUT BREWERY ASIAGO CHEESE DIP

Steps:

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

TOASTED BEER BREAD WITH ASIAGO DIP

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.

SISTER SCHUBERT'S® WALNUT ASIAGO BITES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Separate rolls into 18 pieces. Set aside.
• Heat oil in a small skillet over medium heat; add garlic and saute until tender, about 1 to 2 minutes. Do not brown garlic. Remove from heat and add pepper, cool slightly, about 10 minutes. Add 1cup Asiago cheese and walnuts and mix to combine.
• Roll each Sister Schubert's Soft Dinner Roll piece in cheese mixture and place on prepared pan.
• Bake 7 to 10 minutes or until golden brown. In a small bowl combine the remaining 3 tablespoons cheese and basil together and sprinkle over bites. Serve warm.

HOT ASIAGO DIP

Steps:

• Place the cottage cheese and cream cheese in a blender or bowl of a food processor. Blend until smooth. Add the mustard, Asiago cheese, green onions, and jalapeno pepper, and blend until thoroughly mixed, about 30 seconds. Scoop into a 2 cup microwavable dish.
• Place in the microwave, and cook on High until heated through, about 3 minutes. Serve immediately.