1/2 cup reduced-calorie mayonnaise or salad, dressing
1/2 cup reduced calorie dairy sour cream
1 tbsp snipped fresh parsley
1 tbsp thinly sliced green onion
1 tsp dried dill weed i
1 tsp lemon juice
1/2 tsp salt-free seasoning
Directions
Serve as a party snack with fresh vegetables or with pita bread cut
into triangles and toasted in the oven. Each tablespoon of dip has 34
calories and three grams fat.
% Stir together all ingredients Store, covered, in the refrigerator.
Makes 1 cup dip. From the files of Al Rice, North Pole Alaska. Feb
1994
Servings: 1 servings
Low Calorie Dill Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Diet; Dip; Healthy; Low Calorie
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into ancient history, at least as far as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just very simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe found, according to historians are a few ancient tablets in ancient Sumerian which recount 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 drinkers feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the Romans used a wide range of aromatic flavors, including a few you will know such as basil, mint and parsley. Closer to modern times, there were two interesting books dating from the 14th Century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food cooked for the nobility of those days. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including parsley, basil and rosemary. These new foods and tastes prompted a surge in publications on food, some of which are now in academic collections. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially the best chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe publications are in great demand, mostly due to better eduction, people having increased free time and having more money to spend. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Low Calorie Dill Dip recipe.
