I just made the TS beer bread last weekend and made two of the TS dips to go with it. I believe they were the Fiesta and the Spinach. most people commented on how much they liked the fiesta.
I don't know if this is local to Cleveland, but people absolutely love the "Helluva Good" brand dips. There are a gazillion of them. I serve them when people are drinking beer.
And once they've had enough beer, it doesn't matter what you serve...they'll be happy with it.
My go to dip is the spinach dip, either Knorr or Lipton's. You mix their package with mayo and sour cream, add in defrosted spinach with the water squeezed out and add in chopped water chestnuts. It's great with veggies or crackers, but I have had it with the beer bread.
I just happen to have the most excellent dip recipe sitting right here. A co-worker made it for a potluck and we couldn't keep our hands off it. This is made in a small crockpot.
Reuben Sandwich Spread
1 lb cooked corned beef--chopped finely
1 16 oz can sauer kraut, rinsed and drained
1 cup Thousand Island dressing
1 - 1 1/2 cups shredded swiss cheese
3 oz package cream cheese, cut in pieces
1 tbs prepared horseradish
1 tsp caraway seeds
Combine all ingredients and cook 2 1/2-3 hours.
We were fighting each other for this stuff, it was so good!
Is your tastefully simple rep close by? You can see if she can order you some bacon bacon dip or garlic garlic. Those are always a hit with the beer bread at our parties...
12 slices bacon, fried crisp and crumbled
8 ounces shredded cheddar cheese
1 cup grated parmesan cheese
1 cup mayonnaise
1 small onion, finely chopped
2 cloves garlic, minced
1 loaf round bread (such as sourdough)
Mix all ingredients except bread in a large bowl. Set aside. Cut off top of bread round and hollow out to make a bowl. Place mixture into bread round. Bake at 350°F for 1 hour.
8 servings. 1 hours 30 minutes ( 30 mins prep time, 1 hour cook time )
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