Wednesday, February 20, 2013

Beer Bread and Creamy Herb Dip

This is two recipes for the price of one! Although you obviously don't have to make them together I highly suggest it. The warm buttery beer bread with the fresh cool creamy dip is a great combination. The dip also pairs well with veggies if you want to use it for crudite. I was introduced to both of these delicious treats by two of my closest friends, Erika & Kerri, thank you ladies :)

Ingredients for Beer Bread:
3 Cups Flour
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
2 Tbsp Honey
12 oz Bottle of Beer
1 Stick of I Can't Believe it's Not Butter - Melted
Pam Spray

Adapted from:

Ingredients for Herb Dip:
8 oz Fat Free Cream Cheese - Softened
1/2 Cup Sour Cream
1/2 Cup Mayo

Adapted from:

Start by preheating the oven to 350 F and spray a 9 x 5in bread pan with Pam spray. In a large bowl whisk together the flour, sugar, salt and baking powder.
Pour in the bottle of beer, I used Sam Adams Winter Lager because that's what John had in the house but I'm sure anything will do. Using a wooden spoon mix the beer and the honey into the dry ingredients. If you keep your honey in the fridge you may want to bring it to room temp before trying to add it to the dough.
Continue mixing until you have a sticky batter. Place it in the bottom of the greased bread pan. Melt the margarine in the microwave on a low setting and pour it over the top of the dough. You can use a pastry brush to spread it out over top of the bread.
Bake the bread 60 minutes until the top becomes crusty and golden brown.A toothpick inserted into the middle should come out clean. 
While the bread is baking you can make the dip. In your mixer bowl with the paddle attachment combine the softened cream cheese, sour cream and mayo. I left the amounts of herbs out of the ingredients section because it will depend on if you are using fresh or dried. I used dried and I had to add a lot more than I was expecting to get it to taste like anything but if you use fresh herbs you will only need to use a small amount. Blend in between additions and taste as you go until you get what you want.
Allow the bread to cool for about 5 minutes and then you can slice it up and serve immediately. The warm buttery bread with the cool creamy dip is a great combination but you'll get the same effect if you bread isn't right out of the oven as well.

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  1. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
    Debi and Charly @ Adorned From Above

  2. Hi~ Stopping by from Week-end Potluck~ I love Beer Bread and this looks yummy:) now following on GFC, stop by for a visit sometime~ Lynn H @ Turnips 2 Tangerines

  3. This looks so good, seems really simple too! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

  4. Love beer bread! Thanks for sharing at Foodie Friends Friday Linky Party!

  5. How fun... I'm sure it's delicious :) Thanks so much for sharing at Super Saturday Show & Tell :) xoxo~ Ruthie

  6. I just love the Beer Bread and Dip. What a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Thank you so much for sharing your delicious recipes with us at Cast Party Wednesday. I hope you are having a GREAT week! ~Sheryl @ Lady Behind The Curtain~

  8. Yes. All of it. In my face. Now.

    Thanks for linking up to What's Cookin' Wednesday!

  9. Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula


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