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
Written cooking instructions as a concept can be traced way back into the far past, in fact as far as the Egyptians, and possibly even further than that. In practice though, generally, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language describing 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 drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the Roman cooks made use of many spices, including a few that are still present in modern kitchens like bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new herbs and spices caused an outbreak in books on cookery, some of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of Europe competed to offer the best banquets, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications are in great demand, due to more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Low Calorie Dill Dip recipe.
