WALNUT BREWERY ASIAGO CHEESE DIP
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
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.
TOASTED BEER BREAD WITH ASIAGO DIP
Beer infuses fast-to-fix quick bread with robust flavor. Toasted slices pair perfectly with a rich, cheesy dip that guests can't stop digging into.-Michelle Zupan, Augusta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 4 mini loaves (6 slices each) and 3 cups dip.
Number Of Ingredients 18
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.
Nutrition Facts :
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.
CREAMY BLUE CHEESE DIP WITH WALNUTS
Blue cheese can be a polarizing ingredient, but the sweetness of toasted walnuts rounds out the sharpness of the cheese in this creamy dip. If serving this dip to friends, surround it with large pieces of cabbage, sliced celery sticks and a sleeve of saltine crackers - and make extra, because it can disappear quickly. But it's built for more than entertaining guests: Slather it on a potato bun in a chicken cutlet sandwich, or use it to dress up a BLT.
Provided by Sue Li
Categories condiments, dips and spreads, finger foods, appetizer
Time 20m
Yield 2 1/2 cups (6 to 8 servings)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts on a baking sheet and toast in oven until golden brown, about 10 minutes. Let cool, then coarsely chop.
- In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend, then season with salt and pepper.
- Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.
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