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beer bread with cucumber dip

(2 ratings)
Blue Ribbon Recipe by
Kari Ware
Oshkosh, WI

This tasty dish is an appetizer passed on to me from my Aunt Gordy. She's always finding delicious recipes to share with family and friends. The leftovers are great served with a salad of fresh greens. A perfect light meal for a hot summer day.

Blue Ribbon Recipe

If you love beer, then give this quick bread a try. Tender, it has wonderful flavor thanks to the beer. Made with simple ingredients, it's great for an appetizer or a snack. Thick and creamy, the cucumber dip has a fresh flavor and complements the savory bread.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8 people
prep time 2 Hr 15 Min
cook time 55 Min
method Bake

Ingredients For beer bread with cucumber dip

  • 1 can
    beer (12 oz)
  • 3 c
    self-rising flour
  • 1/2 c
    granulated sugar
  • 1/2 c
    melted butter (optional)
  • 8 oz
    cream cheese, room temperature
  • 1/3 c
    sour cream
  • 1 pkg
    zesty Italian seasoning
  • 1 md
    cucumber, remove seeds
  • dill, to taste (optional)
  • optional - dill to taste

How To Make beer bread with cucumber dip

  • Bread ingredients in a mixing bowl.
    Mix the beer bread ingredients until just mixed. Don't over-mix the batter. Spray a loaf pan with Pam or Crisco.
  • Batter poured into a loaf pan.
    Pour in batter. Bake at 375 degrees for 55 minutes. Remove and let cool. Optional - drizzle melted butter on top of the bread after baking.
  • Cucumber dip ingredients in a mixing bowl to chill.
    Mix all cucumber dip ingredients. Chill for at least 2 hours before serving.
  • Dipping beer bread into cucumber dip.
    Tear cooled bread in rough chunks or cut into cubes. Serve with cucumber dip and some fresh sliced vegies. Yum!

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