Ingredients
1 cup cottage cheese, lo fat
1 tbsp lemon juice
1/2 cup plain yogurt, low fat
1/4 cup green onion, chopped
1 tsp salt
1 pinch pepper
Directions
Base dip. Add onion soup mix, parsley, basil, artichoke, dill,
shrimp, crab, or curry as desired.In blender, process cottage cheese
with lemon juice until blended. Add other ingredients. Process just
until mixed. Refrigerate four hours, or overnight.Serving 1T: 10
cal; 0 fat; 1 mg cholesterol; 96 mg sodium.
Servings: 1 servings
Onion Dip~ Lo Cal Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, certainly as far back as ancient Egypt, and possibly even further. Interesting though that is, mostly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he informs us how the ancient cooks made use of a wide range of spices and herbs, including a few you will know such as bay, fennel and parsley. Over the following few centuries, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and as a result chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books are in high demand, mostly as a result of increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Onion Dip~ Lo Cal recipe.
