Toasted Beer Bread With Asiago Dip Food

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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.

ROASTED GARLIC ASIAGO DIP



Roasted Garlic Asiago Dip image

This is sooo good. Very rich. If you like garlic, this is a must try. The prep time includes the time to roast garlic.

Provided by ratherbebaking

Categories     Oven

Time 1h20m

Yield 4 cups

Number Of Ingredients 7

1 head garlic
16 ounces cream cheese
2 cups shredded asiago cheese
1/3 cup heavy cream
1/2 cup sour cream
1/4 cup parsley, chopped
1/2 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 400.
  • Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
  • Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
  • (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
  • Reduce oven temp to 350.
  • With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
  • Place mixture into a casserole or baking dish and top with shredded mozzarella.
  • Bake about 20 minutes until bubbly and golden brown on top.
  • Serve with firm crusty bread, crackers or other dippers of your choice.
  • I have added artichoke hearts to the dip for a nice change.
  • Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

Nutrition Facts : Calories 578.1, Fat 55.1, SaturatedFat 31.6, Cholesterol 178.1, Sodium 487.6, Carbohydrate 11.5, Fiber 0.4, Sugar 5, Protein 11.9

ASIAGO CHEESE BREAD, EXCELLENT



Asiago Cheese Bread, Excellent image

No fear...it's not as much work as it may seem. Lots of passive cooking time here. Great for hors-d'oeuvres with a little cheese spread, pate' or what-have-you! Terrific as bruschetta. This just may be the most-liked bread I make. A pre-shredded 3-cheese combination is also very good. I have no clue as to the provenance of this recipe, been making it for a while.

Provided by Jezski

Categories     Yeast Breads

Time 3h20m

Yield 2 baguettes

Number Of Ingredients 9

3 3/4 cups flour
1 (1/4 ounce) envelope dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 1/4 cups milk
2 tablespoons butter, cut up
1 1/4 cups asiago cheese, shredded
1 large egg

Steps:

  • In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
  • Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
  • Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
  • Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
  • Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.

Nutrition Facts : Calories 1108.7, Fat 22.1, SaturatedFat 11.9, Cholesterol 144.9, Sodium 1962.3, Carbohydrate 189.9, Fiber 7.3, Sugar 2.8, Protein 33.9

CARAMELIZED ONION AND ASIAGO BEER BATTER BREAD



Caramelized Onion and Asiago Beer Batter Bread image

Make and share this Caramelized Onion and Asiago Beer Batter Bread recipe from Food.com.

Provided by KelBel

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 cups onions, diced
1 tablespoon sugar
3 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup asiago cheese, grated
1 (12 ounce) bottle beer
cooking spray
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°.
  • Heat olive oil in a large nonstick skillet over medium heat. Add onion and 1 T sugar, and sauté 15 minutes or until tender and caramelized. Cool to room temperature.
  • Combine flour, 2 T sugar, baking powder, and salt in a bowl; make a well in center of mixture.
  • Add onion, cheese, and beer; stir just until moist.
  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with butter.
  • Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts : Calories 138, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.8, Sodium 205.4, Carbohydrate 22.6, Fiber 0.9, Sugar 3.1, Protein 2.7

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