Ingredients
3 cups all-purpose flour3 tablespoons sugar3 teaspoons baking powder1 teaspoon salt1/2 teaspoon pepper1 bottle (12 ounces) beer1/2 cup shredded cheddar cheese3 tablespoons chopped green onions1/4 cup butter, melted, dividedASIAGO DIP:2 tablespoons chopped sun-dried tomatoes (not packed in oil)1/2 cup boiling water1 cup sour cream1 cup mayonnaise3/4 cup shredded Asiago cheese1/4 cup sliced fresh mushrooms1/4 cup chopped green onions1/4 teaspoon crushed red pepper flakes
Preparation
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.
