The waiter at Rock Bottom Brewery in downtown Minneapolis was kind enough to
give me this recipe. The dip was to die for and the toasted bread was
excellent. However he said, "The bread is a pain in the hiney to make [I
swear he said hiney, twice] - it's easier to buy some party rye or thinly
sliced party wheat, then butter and toast it and then have at the dip."

Asiago Cheese Dip

4 oz. sundried tomatoes
4 minced green onions
4 oz. button mushrooms, thinly sliced
6 oz. shredded asiago cheese
3 oz. cream cheese
1 qt. sour cream
1 c. mayonnaise
[I'd add a clove or two of minced garlic]

Place sundried tomatoes in a bowl and cover with hot water. Soak until
completely soft (about 4 hours); drain and julienne. Add chopped onions,
mushrooms and shredded asiago cheese.

In a separate bowl, combine sour cream, mayonnaise and cream cheese. Blend
well. Place together with the asiago mixture in a double boiler and stir
occasionally until cheese is thoroughly melted.

Rock Bottom Beer Bread

1/3 oz. salt
1/2 oz. baking powder
1/5 lb. grated cheddar cheese
1/5 lb. sugar
1/8 lb. diced sweet red peppers
1/8 lb. chopped scallions
2 cups lager beer

Combine all dry ingredients in a large bowl. Mix in cheese, peppers and
onions. Add 1-1/2 c. beer; mix well. Add remaining 1/2 c. beer and combine
thoroughly. Bake in a preheated 300F degree oven for 1 hour.

NOTE: This recipe does not specify forming the loaf into a long thin
baguette-like shape, but that is what they do at the Rock Bottom. When
ready to serve, they cut it into thin slices, brushed with melted butter and
toast it. Served with the dip, it is fantastic.

Jill

"jmcquown" wrote >

<snip>
>
> Rock Bottom Beer Bread
>
> 1/3 oz. salt
> 1/2 oz. baking powder
> 1/5 lb. grated cheddar cheese
> 1/5 lb. sugar
> 1/8 lb. diced sweet red peppers
> 1/8 lb. chopped scallions
> 2 cups lager beer
>
> Combine all dry ingredients in a large bowl. Mix in cheese, peppers and
> onions. Add 1-1/2 c. beer; mix well. Add remaining 1/2 c. beer and
combine
> thoroughly. Bake in a preheated 300F degree oven for 1 hour.

> Jill

Jill - looks like the flour is missing here?

Dora

limey wrote:
> "jmcquown" wrote >
>
> <snip>
>>
>> Rock Bottom Beer Bread
>>
>> 1/3 oz. salt
>> 1/2 oz. baking powder
>> 1/5 lb. grated cheddar cheese
>> 1/5 lb. sugar
>> 1/8 lb. diced sweet red peppers
>> 1/8 lb. chopped scallions
>> 2 cups lager beer
>>
>> Combine all dry ingredients in a large bowl. Mix in cheese, peppers
>> and onions. Add 1-1/2 c. beer; mix well. Add remaining 1/2 c. beer
>> and combine thoroughly. Bake in a preheated 300F degree oven for 1
>> hour.
>
>> Jill
>
> Jill - looks like the flour is missing here?
>
> Dora

Yeppers - 1-1/4 lb. all purpose flour. That's what typing from a mimeograph
copy gets me

Jill

Far as I can tell, someone wrote:
>Asiago Cheese Dip

Sounds great. I make something much like it, but add a liberal amount
of fresh basil.

"jmcquown" > wrote in message
...
> The waiter at Rock Bottom Brewery in downtown Minneapolis was kind enough
to
> give me this recipe. The dip was to die for and the toasted bread was
> excellent. However he said, "The bread is a pain in the hiney to make [I
> swear he said hiney, twice] - it's easier to buy some party rye or thinly
> sliced party wheat, then butter and toast it and then have at the dip."
>
> Asiago Cheese Dip
>
> 4 oz. sundried tomatoes
> 4 minced green onions
> 4 oz. button mushrooms, thinly sliced
> 6 oz. shredded asiago cheese
> 3 oz. cream cheese
> 1 qt. sour cream
> 1 c. mayonnaise
> [I'd add a clove or two of minced garlic]
>
> Place sundried tomatoes in a bowl and cover with hot water. Soak until
> completely soft (about 4 hours); drain and julienne. Add chopped onions,
> mushrooms and shredded asiago cheese.
>
> In a separate bowl, combine sour cream, mayonnaise and cream cheese.
Blend
> well. Place together with the asiago mixture in a double boiler and stir
> occasionally until cheese is thoroughly melted.
>
> Rock Bottom Beer Bread
>
> 1/3 oz. salt
> 1/2 oz. baking powder
> 1/5 lb. grated cheddar cheese
> 1/5 lb. sugar
> 1/8 lb. diced sweet red peppers
> 1/8 lb. chopped scallions
> 2 cups lager beer
>
> Combine all dry ingredients in a large bowl. Mix in cheese, peppers and
> onions. Add 1-1/2 c. beer; mix well. Add remaining 1/2 c. beer and
combine
> thoroughly. Bake in a preheated 300F degree oven for 1 hour.
>
> NOTE: This recipe does not specify forming the loaf into a long thin
> baguette-like shape, but that is what they do at the Rock Bottom. When
> ready to serve, they cut it into thin slices, brushed with melted butter
and
> toast it. Served with the dip, it is fantastic.
>
> Jill
>
>
Wow, thank you for sharing the recipe Jill. I had this dip at the Rock
Bottom in Boston a few months ago, I'll second the "to die for" not what
I've come to expect of chain restaurants. Nice surprise though. Thanks for
sharing.

Jessica

Jessica Vincent wrote:
> "jmcquown" > wrote in message
> ...
>> The waiter at Rock Bottom Brewery in downtown Minneapolis was kind
>> enough to give me this recipe. The dip was to die for and the
>> toasted bread was excellent. However he said, "The bread is a pain
>> in the hiney to make [I swear he said hiney, twice] - it's easier to
>> buy some party rye or thinly sliced party wheat, then butter and
>> toast it and then have at the dip."
>>
>> Asiago Cheese Dip
>>
>> 4 oz. sundried tomatoes
>> 4 minced green onions
>> 4 oz. button mushrooms, thinly sliced
>> 6 oz. shredded asiago cheese
>> 3 oz. cream cheese
>> 1 qt. sour cream
>> 1 c. mayonnaise
>> [I'd add a clove or two of minced garlic]
>>
>> Place sundried tomatoes in a bowl and cover with hot water. Soak
>> until completely soft (about 4 hours); drain and julienne. Add
>> chopped onions, mushrooms and shredded asiago cheese.
>>
>> In a separate bowl, combine sour cream, mayonnaise and cream cheese.
>> Blend well. Place together with the asiago mixture in a double
>> boiler and stir occasionally until cheese is thoroughly melted.
>>
>> Rock Bottom Beer Bread
>>
>> 1/3 oz. salt
>> 1/2 oz. baking powder
>> 1/5 lb. grated cheddar cheese
>> 1/5 lb. sugar

1-1/4 lb. flour (left that out of the typing!)

>> 1/8 lb. diced sweet red peppers
>> 1/8 lb. chopped scallions
>> 2 cups lager beer
>>
>> Combine all dry ingredients in a large bowl. Mix in cheese, peppers
>> and onions. Add 1-1/2 c. beer; mix well. Add remaining 1/2 c. beer
>> and combine thoroughly. Bake in a preheated 300F degree oven for 1
>> hour.
>>
>> NOTE: This recipe does not specify forming the loaf into a long thin
>> baguette-like shape, but that is what they do at the Rock Bottom.
>> When ready to serve, they cut it into thin slices, brushed with
>> melted butter and toast it. Served with the dip, it is fantastic.
>>
>> Jill
>>
>>
> Wow, thank you for sharing the recipe Jill. I had this dip at the
> Rock Bottom in Boston a few months ago, I'll second the "to die for"
> not what I've come to expect of chain restaurants. Nice surprise
> though. Thanks for sharing.
>
> Jessica

You're welcome. It doesn't feel like a "chain", does it? It's not like so
many others. The waitstaff was great, the food was great, the atmosphere
was friendly and fun. We had a good time there. It became "our place" in
downtown Minneapolis, and that's okay with me

Jill