Rock Bottom Brewerys Asiago Cheese Dip Recipe 55 Food

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.

ROCK BOTTOM BREWERY BEER BREAD

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.

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.