16 oz cream cheese, softened, 2 pk
1/4 cup vegetable oil
1/4 cup lime juice
1 tbsp red chiles, ground
1 tbsp cumin, ground
1/2 tsp salt
1 pepper, dash of
8 3/4 oz corn, whole kernel, drained
1 cup walnuts, chopped
1/4 cup onion, chopped, 1 small
Directions
Beat all ingredients except corn, walnuts and onion in a large bowl,
with an electric mixer on medium speed, until smooth. Stir in corn,
walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.
Servings: 8 servings
Corn & Walnut Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Nut
The History of Recipes
Recipes as a concept can be traced back into history, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these early cook books were just very simple pictorial instructions for preparing meals.
Progressing into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also describes how the Roman chefs were skilled in the use of many aromatic flavours, including many that are still in use today for example basil, mint and parsley. Over the succeeding few hundred years, the wealthy families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes of the day. When we get to the twentieth century, cooking books were greatly in demand as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Corn & Walnut Dip recipe.
