Ingredients
1 1/2 oz 340ml jr artichokes drained
10 oz bag spinach
3/4 cup mayonnaise
3 tbsp lemon juice
1/2 tsp grated lemon rind
1 each tabasco to taste
1 each salt and pepperr
Directions
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze
dry and chop in food processor. Add chopped artichoke hearts and
remaining ingredients and process just until blended. Prepare a day
in advance. Serve with vegetable sticks. Yield 2
1/2 cups.
Servings: 1 servings
Artichoke Spinach Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Spinach; Vegetable
The History of Recipes
Experts have proved the existence of recipes way back into antiquity, in truth as far back as pharonic Egypt, and potentially, even further back. However, generally, these early records were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are some tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that appears on menues today, but rather accounts of the types of food on the tables of the upper classes of the period. In the 15th century, people returning from the crusades brought back many new foods and spices from Arab cooking, such as basil and coriander. The introduction of these new foods and spices led to an outbreak in books on cookery, some of which still exist in private libraries. Over the following few centuries, the powerful and wealthy houses tried to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing recipes that were common in the better off homes of the day. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Artichoke Spinach Dip recipe.
