Yogurt Dill Dip with Guinness Beer Bread and Molasses Butter
A delightful blend of sour cream, yogurt and olive oil mayonnaise. A delicious dip served with beer bread cubes. Serve slices of beer bread with molasses butter for a great taste sensation.
Ingredients
- 1 cup plain yogurt
- 1 cup reduce-fat sour cream
- 1/2 cup olive oil mayonnaise
- 2 tablespoons diced onions
- 2 teaspoons dried parsley
- 1 or 2 teaspoons dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 17 oz box Guinness Beer Bread Mix
- 1- 1/2 cups Guinness Beer (or malty beer of your choice)
- 1/3 cup molasses
- 1 stick unsalted butter, room temperature
- 3 tablespoons molasses, (or more to taste)
- 1/4 teaspoon sea salt
Instructions
- Make Yogurt Dill Dip:Combine first 8 ingredients in a small bowl. Cover and refrigerate for at least 1 hour. Serve with assorted fresh vegetables and/or beer bread.
- Make Beer Bread:Preheat oven to 350 degrees. Grease 9 x 5 loaf pan with cooking spray *We used a solid coconut oil*
- Slowly pour stout into a medium mixing bowl and let head settle. Add molasses and stir well with a wooden spoon to combine. Add bread mix and stir until combined and dry mix is fully incorporated. HINT: Mix until combined, but avoid over mixing or the batter could deflate.Pour batter into prepared loaf pan. Bake for 20 minutes at 350 degrees.
- Turn oven down to 325 degrees. Continue baking 45 to 60 more minutes or until toothpick inserted into the middle of the loaf comes out clean. Note: Every oven temperatures vary. Monitor bread closely after 45 minutes.Remove pan from oven and allow bread to cool in pan 15 minutes, remove bread and let cool completely on wire rack.
- Make Molasses Butter:Add butter and molasses to a small bowl. Whip with a fork or small whisk until completely blended. Taste and add more molasses if you like.Serve molasses butter at room temperature.