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
It is quite possible to prove the history of recipes back into the distant past, at least as far back as ancient Egypt, and possibly even further than that. However, in the main part, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian describing 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 anyone who tried it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created a number of documents which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and afters, something we still use today. Additionally, he describes how the ancient chefs used a wide range of spices, including some familiar names like bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, including parsley, basil and rosemary. These new spices and herbs caused an increase in manuscripts on cookery, most of which still exist in academic collections. Over the succeeding few hundred years, the families of Europe tried to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookbooks were increasing in popularity mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this 7 Layer Mexican Dip recipe.
