2 large refried beans
2 can jalapenos, or chilies
2 tomatoes, or more
1 onion, (optional)
16 oz sour cream
2 avacados
2 package taco seasoning
1 shredded cheese, (mozzarlla
1 olives
Directions
Recipe by: Rachel Hosford Spence --ALASKA
Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilis as a layer) Mix
this really well (I used a food processor, but today I am going to
use my mixer). This is the first layer.
Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.
Next put a layer of well mixed/mushed avacados (you need enough to
cover the pan, I use a cake pan normally) on top of everything else
Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt
matter). I think the more cheese the better myself *grin*!
Next cut up tomatoes and add as many as you like, which I like to use
at least 2 cut up tomatoes.
Last put chopped up olives.
Put in the oven until the cheese is melted. I use a low heat so that
everyt else warms up.
Last but not least pull out the chips and dip! Everyone really enjoys
this dip. I hope you do too.
Servings: 1 servings
7 Layer Mexican Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Experts have proved the existance of recipes way back into antiquity, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient 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 wonderful and blissful. During the time of the Roman Empire a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few you will know like bay, mint and parsley. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in recipe publications, some of which are kept safe in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and consequentially chefs and their collection of recipes were much in demand. However, it was during the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are starting to become popular due to better eduction, leisure time and having more money. |
We hope you enjoy this 7 Layer Mexican Dip recipe.
