1 can pinto beans, 15 oz.
3 tbsp louisiana hot sauce
2 tsp fresh lime juice
3 tbsp sweetened chinese chili sauc
1/4 cup green onions, thinly sliced
16 oz sour cream, fat-free
1 1/2 cup salsa, chunky, hot
1 fresh cilantro or parsley
1 corn tortilla chips
Directions
Drain the liquid from the beans and discard. Place the beans in a
food processor and process until almost smooth. Add the hot sauce and
lime juice. Mix well. Spread the bean mixture over the bottom of a
large platter. Spoon and spread the sweetened chili sauce over the
beans, then sprinkle the green onions evenly over the top. Cover the
beans mixture and scallions with the sour cream and top it with the
salsa. Garnish this with sprigs of fresh cilantro and serve with
tortilla chips.
Servings: 5 servings
Bean & Salsa Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Salsa
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During the time of the Romans a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks used many spices, including some that we all recognise like bay, rue and dill. Moving our culinary historical trip onwards, we find some books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is served today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs created an increase in recipe manuscripts, the majority of which still exist in private cookery archives. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Bean & Salsa Dip recipe.
