1 can artichoke heats unmarinated
4 oz green chiles
1 cup mayonnaise(no salad dressing
1 cup parmeasan cheese
Directions
Drain artichoke hearts and break apart. Cut up green chiles. Mix
all ingredients together. Bake at 350F for 30 minutes. Serve wit
tostada chips.
Servings: 4 servings
Artichoke Dip Ii Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into antiquity, certainly as far back as the ancient Egyptians, and maybe even further. Having said that, in the main part, these early records were just very simple pictorial recipes for food preparation.
Later on, there are a couple of interesting recipe books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that we all know today, but instead recipes for the types of food on the tables of the nobility of those days. Later on in the 1400s, the Crusaders brought back many spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new foods and spices prompted an eruption in manuscripts on cookery, the majority of which are kept safe in private collections. The introduction of the TV brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Artichoke Dip Ii recipe.
