1 large bag baked tortilla chips
1 can ff refried beans(15oz?)
1/2 package old el paso taco seasoning
1/2 cup your favorite salsa
8 oz ff cream cheese
2 cup shredded lettuce
1 cup ff fancy shredded cheddar
1 cheese
3/4 cup chopped green onion
1 cup chopped tomato
Directions
Mix together the refried beans and taco seasoning and spread in the
bottom of 2 small or 1 large shallow serving dishes. In a food
processor, blender or with a hand mixer combine the salsa and cream
cheese (it will be runny). Pour over the beans and layer the other
ingredients in order ending with the tomatoes. Refrigerate for at
least 1 hour before serving. Serve with baked tortilla chips - my
favorite brand is Tostitos. I sometimes garnish by edging the dish
with chips.
From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 7] Aug. 17,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
Servings: 1 servings
Mexican Layered Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written cooking instructions as a concept can be found far back into ancient history, at least as far back into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times made use of many different spices, including some that we all recognise for example bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices such as rosemary and coriander. These new culinary innovations caused an increase in manuscripts on food, many of which still exist in academic collections. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Mexican Layered Dip recipe.
