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 possible to follow the history of recipes way back into distant history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also describes how the chefs of Roman times made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example basil, mint and dill. Later on, there were a couple of books dating from the fourteenth century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are not about the indian food that appears on menues today, but instead accounts of the types of food enjoyed by the nobility of those days. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new spices and herbs prompted a torrent in publications on food, some of which are kept safe in private cookery archives. For the centuries that followed, the upper-class families of the West strove to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. By the time we get to the 20th century, cookery publications were starting to become popular mostly due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Low Calorie Dill Dip recipe.
