Jicama Spinach Dip

Jicama Spinach Dip


"I love spinach dip. The crunch of water chestnuts is good but there is just something about them I do not care for. Also, too much spinach I do not like, so I altered a few things from others I have made and found one I just love! It is not too spinach-y. I love the crunch from the jicama and red bell pepper. Took this to a party and it was a hit! I served in round sourdough bread bowl with variety of bread, crackers, and veggies. Enjoy!"

Ingredients 3 h 25 m {{adjustedServings}} servings 120 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.
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Reviews 6

  1. 8 Ratings

Patty Cakes

My 19 yo DD is eating this for breakfast! We love spinach dip and I wanted to try this with the jicama. I went to the store and found 1! very small jicama, I snagged it and put it in the FP. Perfect texture, I wasn't sure if the jicama would get soggy as it sat, Nope, Still plenty of Crunch! I also added a handful of chopped cilantro to add a bit of pizazz and it was Perfect! We have a new version of an old favorite at my house thanks to Turbo01 and this gem! BTW, I usually put this dip in a bread bowl. I hollow out the bread bowl and slather the inside cavity with EVOO and bake it till it gets all crispy and golden, Then put the dip in it. That way, the bowl holds up and has even More flavor! The bread from inside can be toasted at the same time and used at a dipper.


Yummy! it was exactly what I was looking for. I did do some alterations from the original recipe though. I used a medium to large jicama, 3 teaspoons of fresh cracked pepper, 4 stalks of green onions, and 2 packages of frozen spinach.


This was very good! I liked the idea of using jicama instead of waterchestnuts, and the addition of the red bellpepper. It had great flavor & crunch. The only thing I changed was to add a second package of chopped spinach. With only 1 pkg it is VERY light on the spinach and in my opinion 2 was just right :) I will definitely make this again!