1 package (3-oz) cream cheese
1 softened
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 tsp chicken-flavor inst
1 bouillon
1/8 tsp ground red pepper (cayenne)
2 tbsp grated parmesan cheese
3 oz (3/4 c)shredded swiss
1 cheese
1 small tomato, seeded and chopped
1/2 cup diced cooked turkey breast
2 slice bacon, cooked & crumbled
2 tsp chopped fresh parsley
Directions
In small bowl, combine cream cheese, sour cream, mayonnaise, bouillon
and ground red pepper; blend until smooth. Let mixture stand 15
minutes to dissolve bouillon; stir.
On 10 1/2-inch serving plate, spread sour cream mixture to 9" circle;
sprinkle with parmesan cheese. Top with swiss cheese, tomato, turkey,
bacon, and parsley. Serve with crisp crackers or chips. 2 1/2 cups.
Servings: 2 servings
Layered Derby Day Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, in truth as far as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are some 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 having made those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes prepared by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius informs us how the Roman cooks used many different herbs and spices, including some familiar names for example basil, mint and dill. Later, we have two interesting cookery books which date from the 14th Century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the curry that appears on menues today, but instead descriptions of the types of meals on the menus of the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new spices and herbs caused an eruption in manuscripts on cooking, some of which are now in academic collections. For the decades that followed, the rich families of Europe tried to lay on the most exotic meals, and because of this cooks and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. By the time we get to the 20th century, cooking publications are increasing in popularity mostly due to higher levels of literacy, people having more free time and having more money. The arrival of television brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Layered Derby Day Dip recipe.
