1/2 large avocado, stoned
100 g cooked spinach, chopped
50 g low-fat curd cheese, mashed
1 garlic clove, crushed
1 tsp lemon juice (or more)
2 spring onions - finely chopped
1 salt and pepper
Directions
Serves 2-3
The mouthwatering texture of this rich green dip is the perfect base
for its fresh, slightly garlicky flavour. A popular favourite for all
times of the year.
Scoop the flesh out of the avocado and blend it thoroughly in the
food-processor with the spinach. Add the mashed curd cheese and
liquidize again. Then mix in the garlic and lemon juice to taste, and
stir in the chopped spring onions. Season to taste with salt and
paprika. Chill for a while before serving.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 1 batch
Avocado & Cream Cheese Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Dip; Fruit
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, these, ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and dessert, a style of dining still practiced today. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including some familiar names such as basil, rue and parsley. Moving on, we find a couple of books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is popular today, but rather descriptions of the types of food on the menues of the upper classes of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the East, including spices like parsley, basil and rosemary. These new culinary innovations was responsible for an outbreak in manuscripts on food, many of which still exist in private collections. By the advent of the 1900s, cookbooks were starting to become popular mostly as a result of increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Avocado & Cream Cheese Dip recipe.
