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Bacon Beer Cheese Dip
Easy Garlic-Herb Salad Croutons
1 loaf of Pane Turano
8 oz. cream cheese, at room temperature
1 cup lager or beer of choice, plus 1 tbsp., divided
1 tbsp. whole grain mustard
1 tsp. Worcestershire sauce
1 tbsp. corn starch
8 oz. swiss cheese, shredded
8 oz. sharp cheddar cheese, shredded
10 slices bacon, cooked and crumbled
3 cloves garlic
¼ cup mixed herbs of choice, chopped (could use herbs such as chives, parsley, dill)
3 tbsp. olive oil
Chopped chives, for garnish
Preheat the oven to 375°F.
In a large bowl, whisk together the softened cream cheese and 1 cup of beer, until well-combined. Add the remaining tablespoon of beer with the corn starch. Follow by adding the Worcestershire sauce and the whole grain mustard and whisk until combined. Fold in the shredded cheese and bacon. Transfer the mixture to a cast-iron skillet and bake until the cheese begins to brown on top, about 30 minutes.
In a small bowl, mix the garlic, mixed herbs, and olive oil. Cut the Pane Turano slices into small triangles and place them on an oven tray, then spread a small amount of the mixture on each slice. In the last 10 minutes, bake until toasted.
Top the dish with chopped chives and serve warm with Pane Turano toast slices on the side.
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