Beer Bread and Beer Cheese Dip (feat Disco Witch Brewery)

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: soda

Non-alcoholic beer maintains flavor without alcohol.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber; bread flour enhances texture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: skip cheese

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

Preheat the oven to 350°F (175°C).

In a large bowl, combine 3 cups of Bisquick and 1 tablespoon of sugar.

Pour in 12 ounces of beer and stir with a wooden spoon until mixed, leaving some lumps.

Grease a loaf pan with cooking spray.

Pour the batter into the greased loaf pan.

Bake in the preheated oven for 20-25 minutes.

For the beer cheese dip, melt 1/4 cup of butter in a pan over medium heat.

Add 1/4 cup of cornstarch to the melted butter and mix to form a roux.

Stir in 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/8 teaspoon of cayenne pepper (or substitute with Nashville hot seasoning).

Add 1 cup of milk and 2/3 cup of beer to the mixture.

Stir in 1 cup of shredded sharp cheese, 1/2 cup of mozzarella, and 1/2 cup of Swiss cheese until melted and smooth.

Serve the beer bread warm, optionally with butter, and dip into the beer cheese sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens