Preheat oven to 425 degrees. Spray a 9-cup Nordic Ware Stadium Bundt baking pan with nonstick cooking spray; set aside.
Three cheers for a garlic-and-Cheddar stadium bread. A simple yet crowd pleasing appetizer that will make you the MVP at your next tailgating party!
Servings and Ingredients
|2 (11.36-oz.) pkgs. Hy-Vee Cheddar & herb biscuit mix|
|1 ½ c. cold water|
|1 c. Hy-Vee shredded sharp Cheddar cheese|
|½ c. American pale ale beer|
|½ c. Hy-Vee unsalted butter, melted|
|Hy-Vee refrigerated ranch & dill sour cream dip, for serving|
|Desired cut-up raw vegetables, such red radishes, Hy-Vee Short Cuts broccoli and cauliflower florets, Basket & Bushel cherry tomatoes and/or bell peppers, for serving|
|Fresh dill, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- 9-cup Nordic Ware Stadium Bundt baking pan
- Large bowl
- Wooden spoon or silicone spatula
- Wire cooling rack
- Small bowl
- Spoon or silicone pastry brush
- Sharp knife
- Small serving dish
- Small serving spoon
Place biscuit mix in a large bowl; set aside garlic-herb topping packets. Add cold water, Cheddar cheese and pale ale to biscuit mix in bowl; stir until just combined. Do not over mix.
Spread biscuit dough evenly in prepared baking pan; smooth top. Bake for 18 to 22 minutes or until top is golden brown and toothpick inserted near center of bread comes out clean. Cool for 10 minutes in baking pan on a wire cooling rack. Remove bread from baking pan.
Stir together melted butter and 1 reserved garlic-herb topping packet. Reserve remaining topping packet for another use. Spoon or brush garlic-herb butter over top and sides of warm bread.
To serve, spoon dip into a small serving dish; place in center of stadium bread. Arrange vegetables around dip. Garnish with fresh dill, if desired.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 25mg
- Sodium: 620mg
- Total Carbohydrates: 27g
- Protein: 5g