The first time I had Beer Bread, it was before I developed a taste for beer. So technically, it was before that one keg party in my early twenties when I was forced to start drinking beer if I didn’t want to be the only sober person there. What I’m saying is that the thought of this tasting good wasn’t exactly in my prediction, but it turned out amazing. Even better was how easy it is to throw together, and how the Spinach Dip is EVEN EASIER.
When I’m looking for belly-filling appetizers that are easy to make and delicious, personally I’m sold. This is also a great summer appetizer with it being so ridiculously hot outside!
Beer Bread
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
1 (12 oz.) can beer
¼ cup butter, melted
Preheat oven to 375 degrees. Spray a loaf pan with cooking spray. In a medium mixing bowl, whisk together flour, baking powder, salt and sugar. Stir in beer and melted butter just until combined (batter will be lumpy). Pour into loaf pan; bake for 1 hour. Remove pan from oven and let cool for at least 15 minutes. Turn out on cooling rack to cool completely. Cut into 1 inch cubes and serve with Spinach Dip.
Spinach Dip
1 oz. packet powdered ranch dressing
1 cup mayonnaise
16 oz. sour cream
10 oz. package frozen spinach, thawed, chopped, and well-drained
In a medium mixing bowl, combine ranch dressing, mayonnaise and sour cream. Make sure you squeeze as much water out of the spinach as possible to avoid the dip becoming soupy from the added liquid before adding to bowl. For a finer textured dip, chop spinach very *well. Add spinach into sour cream mixture and beat with electric mixture until well-combined. Chill for about 30 minutes before serving. Serve with cubes of Beer Bread and/or vegetables.
**For smaller bits of spinach in your dip, slap that spinach on a cutting board and go to town on it with a knife before mixing up with the other ingredients!**
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