Jicama Spinach Dip

Jicama Spinach Dip

6
TURBO01 0

"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
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Original recipe yields 48 servings

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Nutrition

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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Directions

  • Prep

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  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

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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. Pe...

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...

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 sec...