I am including the dip recipe for other TKL participants who see this post:

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Rock Bottom Brewery Beer Bread

2 1/2 cups flour
4 tablespoons sugar
1/2 teaspoon baking powder
Pinch of salt
9 1/2 ounces pale ale beer
1/2 cup grated cheddar cheese
2 green onions, finely sliced (green part only)
10 ounces jalapenos, finely chopped (optional)
1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder and salt. Add beer and mix well.

Add cheese, onion and jalapenos, if using. Batter will be stiff.

Preheat oven to 300 degrees. Lightly coat 9-by-5-by-3-inch loaf pan with vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes 1 loaf.

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Rock Bottom Brewery Asiago Cheese Dip

4 tablespoons sun-dried tomatoes, reconstituted in hot water
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for
garnish
1/4 cup green onions (cleaned, rinsed and sliced into 1/4-inch pieces)
1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces)

Squeeze all water out of tomatoes, then julienne cut into fine strips. It is
important that all water be removed from tomatoes, and they must be added
last, or dip will discolor.

Combine remaning ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low
speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in
microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese
browns. Makes 3 cups.