Southwest Sour Cream Corn Dip – served cold with tortilla chips or fritos. An amazing snack for summer days! Super easy recipe to whip up. Made with cheddar cheese, southwestern corn (or Mexicorn), green onions, sour cream, taco seasoning, and mayo. Great for picnics, barbecues, potlucks, boat rides or to take to the beach. The ultimate summer appetizer! Watch the video to see how to prep.

Early cases
Apicius, Delaware re culinaria, an earlier number of recipes.

The first known published recipes day to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early published recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.

Several ancient Greek recipes are known. Mithaecus’s cookbook was an early on one, but nearly all of it has been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, them all lost.

Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many writers of the period identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes Delaware re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the sole total surviving cookbook from the traditional world. It provides the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”

Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.

The first recipe in Persian dates from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a recipe book called Forme of Cury in 1390, and around the same time frame, another guide was published entitled Curye on Inglish, “cury” meaning cooking. Both books provide an impact of how food for the noble courses was prepared and served in England at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts give great data and history the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several which had been cut back from the Crusades.