Beer Bread with Cucumber Dip

Beer Bread With Cucumber Dip Recipe

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Kari Ware


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 lite meal for a hot summer day.


★★★★★ 1 vote

6-8 people
2 Hr



  • 1 can(s)
    beer, 12oz.
  • 3 c
    self rising flour
  • 1/2 c
  • ·
    optional - 1/2 cup melted butter

  • 8 oz
    cream cheese, room temperature
  • 1/3 c
    sour cream
  • 1 pkg
    zesty italian seasoning
  • 1 medium
    cucumber, take seeds out
  • ·
    optional - add dill to taste

How to Make Beer Bread with Cucumber Dip


  1. Mix the BEER BREAD ingredients together until just mixed. Don't over mix batter. Spray a loaf pan with Pam or Crisco. Pour in batter and bake at 375 degrees for 55 minutes. Remove & let cool.
    Optional...Drizzle melted butter on top of bread after baked.
  2. Mix together all CUCUMBER DIP ingredients. Chill for at least 2 hours before serving.
  3. Tear cooled bread in rough chunks or cut into cubes. Serve with cucumber dip & some fresh sliced vegies. Yum!

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