Jicama Spinach Dip Recipes

JICAMA STICKS WITH CHILI-LIME DIP

This crunchy, juicy vegetable is ideal for pairing with a zesty dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Jicama Sticks with Chili-Lime Dip image

Steps:

In a small bowl, place sour cream, lime zest and juice, chili powder, and chopped scallions. Season with salt and pepper; mix to combine. Transfer to serving dish, and garnish with sliced scallions, if desired. Serve with jicama sticks.

Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 8 g, Protein 3 g

Ingredients

1/2 cup reduced-fat sour cream
Zest and juice of 1 lime
1/2 teaspoon chili powder
2 scallions, finely chopped, plus more, thinly sliced for garnish, if desired
Coarse salt and ground pepper
1 1/2 pounds jicama (1 medium), cut into sticks

JICAMA-SPINACH SALAD

A special side that's simple to make with just six ingredients.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 6

Jicama-Spinach Salad image

Steps:

In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
Just before serving, pour dressing over salad; toss gently to mix.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 9 g, TransFat 0 g

Ingredients

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 small jicama (7 to 8 oz)
Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
3 cups fresh baby spinach leaves (from 10-oz bag)

EASTER CRUDITES BASKET WITH SPINACH DIP

Provided by Ree Drummond : Food Network

Categories appetizer

Time 2h30m

Yield 12 servings

Number Of Ingredients 22

Easter Crudites Basket with Spinach Dip image

Steps:

For the spinach dip: Mix together the spinach, sour cream, mayonnaise, green onions, carrots, garlic, lemon juice and some salt and pepper in a medium bowl until well combined. Chill for at least 2 hours.
For the veggies: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the asparagus briefly in the boiling water, until bright green but still crisp. Transfer to the ice water bath to stop the cooking process. Drain and blot dry with paper towels.
Fill the bottom of the Easter basket with the kale and arrange the asparagus, carrots, celery, bell peppers, broccoli, cauliflower, radishes, green onions and jicama on top of it, leaving a space in the center for the dip.
Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket!

Ingredients

Spinach Dip:
One 10-ounce package frozen spinach, thawed and drained
1 cup sour cream
1/2 cup mayonnaise
3 green onions, chopped
1 carrot, peeled and finely diced
1 clove garlic, grated
Juice of 1/2 lemon
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Veggies:
2 bunches asparagus
2 bunches kale, rinsed
6 carrots, cut into sticks
6 stalks celery, cut into small sticks
2 red bell peppers, cut into strips
1 head broccoli, broken into florets
1 small head cauliflower, broken into florets
1 bunch radishes, halved
1 bunch green onions
1/2 jicama, cut into strips
Hollowed-out head of red cabbage, for holding the dip

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing image

Steps:

Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
Divide evenly between six plates and garnish with peppers and pinon.

Ingredients

6 ears of corn
2 jicama
1 red pepper, finely diced
1 yellow pepper, finely diced
3 baby spinach
2 tablespoons pine nuts
Juice of 3 limes
2 tablespoons tequila
1 teaspoon white wine vinegar
1/2 cup olive oil
1 pinch cumin
1 pinch cayenne

DILLICIOUS JICAMA DIP

I love jicama dipped in creamy vegetable dip, and thought Why Not just make the crispy jicama part of the creamy dip? It is So Good this way and couldn't be easier. Serve the dip with fresh veggie spears or spread on crackers. Oh Yum!

Provided by Debs Recipes

Categories < 15 Mins

Time 5m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 10

Dillicious Jicama Dip image

Steps:

Blend together sour cream, mayonnaise, and creme fraiche.
Stir in seasonings, jicama, green onions, and pimento.
Cover and refrigerate at least 1-2 hours to blend flavors.

Ingredients

1 cup sour cream
1/4 cup mayonnaise
1/4 cup creme fraiche
1 1/2 teaspoons dry dill weed
1 teaspoon lemon pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
3/4 cup jicama, finely chopped
1/4 cup green onion top, finely chopped
1/4 cup pimiento, from jar, drained