Cheddar Chive Beer Bread with Chive Dipping Oil

I found this recipe from somebody else's online blog, and it looked like a good way to use a large quantity of chives from my little herb garden.  Other than the basil, the chives are my 2nd best growing herb/plant in our experimental box garden.  I just wish I knew why the cilantro and parsley aren't doing well.  Oh well.   I also chose this recipe because there was a random can of beer in our fridge left behind from when Jeremy's brother visited.  Since neither of us drink beer, I figured I might as well use it in a recipe.   The bread turned out great.  The dipping oil was okay, but not necessary.   Maybe I'll make a dressing out of it instead.

Cheddar Chive Beer Bread
from LightlyCrunchy blog

Ingredients:
3 cups flour
1&1/2 tablespoons baking powder
1/2 tablespoon salt
1/4 cup sugar
3 tablespoons chopped chives
1 cup shredded cheddar cheese
1 (12 oz) can beer
2 tablespoons melted butter

Directions:
Sift together the flour, baking powder, and salt into a large bowl.  Add the sugar, chives, cheese, and beer, and stir to combine (batter will be thick).   Pour/pat into a lightly greased loaf pan.  Brush top of loaf with the melted butter.  Bake at 375º for 45 minutes or until knife comes out clean.

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Chive Oil

1 large bunch chives (1 oz), minced
1/4 cup extra-virgin olive oil
salt to taste

Blend chives and oil in a food processor. Add salt to taste.  Strain through a fine mesh.  Cover and refrigerate (up to 2 weeks max) until ready to use.