Beer Bread with Spinach Dip
No-yeast beer bread cubes paired with a quick, creamy spinach dip — an easy crowd-pleasing appetizer for game day or a summer get-together.
- Prep Time
- 15 min
- Cook Time
- 1 hr
- Total Time
- 1 hr 15 min
- Servings
- 8 servings
The first time I tried beer bread, I hadn't yet developed a taste for beer, so I wasn't expecting much — but it turned out amazing, and I was hooked on how easy it is to throw together. The spinach dip that goes with it is somehow even easier.
When I need a belly-filling appetizer that comes together fast and disappears even faster, this is the combination I reach for. It's also a great one for a hot summer get-together, since there's no oven babysitting required beyond the initial bake.
Ingredients
For the Beer Bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 (12 oz.) can beer
- 1/4 cup butter, melted
For the 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
Instructions
- 1Preheat oven to 375 degrees and spray a loaf pan with cooking spray.
- 2In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- 3Stir in the beer and melted butter just until combined — the batter will be lumpy.
- 4Pour into the loaf pan and bake for 1 hour.
- 5Let cool in the pan for at least 15 minutes, then turn out onto a rack to cool completely. Cut into 1 inch cubes.
- 6For the dip, combine the ranch dressing, mayonnaise, and sour cream in a mixing bowl.
- 7Squeeze as much water out of the spinach as possible before adding it to the bowl, then beat with an electric mixer until well combined.
- 8Chill for about 30 minutes before serving with the bread cubes and/or vegetables.
Tips
- For a finer textured dip, chop the drained spinach well on a cutting board before mixing it in.
