Ingredients
1 package (8 ozs) cream cheese, soften
8 oz pasteurized process
1 cheddar cheese with
1 jalapeno pepper, cubed
1/3 cup beer
1 cup black beans, drained/rinsed
1/2 cup sliced scallions
1/2 cup chopped tomatoes
1 chips or tortilla crisps
Directions
Recipe by: Tampa Bay Online In medium saucepan, over low heat, cook
cream cheese, pasteurized cheese and beer, until melted and smooth.
Stir in beans, scallions and tomatoes; heat through. Serve warm or
cold as a dip with pretzel chips or tortilla crisps. Makes 3 1/2 cups.
Servings: 3 cups
Bench-Warmer Beer Dip Recipe brought to you by Recipe Ideas
Categories: Alcohol; Appetizer; Beer; Beverages; Dip
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into distant history, certainly as far as the early Egyptians, and potentially, even further back. In practice though, mostly, these old records were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. This early Roman chef tells us how the cooks of his times made use of a good variety of herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of books from the 1300s - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is familiar to us all today, but instead descriptions of the types of food prepared for the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an increase in manuscripts on food, most of which are now in academic collections. Over the next few hundred years, the rich families of Europe strove to serve the best banquets, and consequentially chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes common in their social group. When we get to the 20th century, cooking publications are starting to become popular due to better eduction, more spare time and disposable income. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Bench Warmer Beer Dip recipe.
