If, like me, you are unfamiliar with jicama, let me educate you.
This root vegetable with its yellow and papery skin is creamy white on the
inside with a crisp texture similar to that of an apple or raw potato. The
flavor is slightly sweet, and the jicama is surprisingly juicy. It can be cooked, but is
largely eaten raw, and, unlike apple or potato, will not turn dark if stored
after slicing. It is high in dietary fiber, composed of 86-90% water, is low in
saturated fat, and a good source of vitamin C. It’s also quite tasty!
Use a knife when you slice it — a vegetable peeler does not work well at all.
Slice it into cubes to toss in a salad, strips for dipping, or mince for
including in this delicious dip/sandwich spread.
A word of warning, it makes A
LOT (as Jed Clampet used to say “a heapin’ helpin’”), so be mindful of that. If
you want to cut this recipe in half, you certainly can, in which case cut back
on the soup mix(es) to 1/8 cup (2 Tablespoons). I served mine in these darling 5
oz. ramekins for which I never seem to run out of
uses.
Jicama Spinach Dip with Hearts of Palm
1 c. mayonnaise
1 16-oz. container sour cream
1 1.8-oz. pkg. dry Leek OR Vegetable Soup Mix*
1 tsp. smoked paprika
½ tsp. freshly ground black pepper
1 c. peeled and minced Melissa's
jicama
½ cup diced red pepper
½ cup diced Melissa’s Hearts of Palm
3 green onions, chopped
1 10-oz. pkg. frozen chopped spinach, thawed and drained
Mix all ingredients together in a medium mixing bowl. Chill at
least 3 hours or overnight. Keeps in the fridge for 2-3 days.
*I used half a pack of both (¼ cup of each)
If you like Hearts of Palm like I do but prefer a warm dip, you
will love this Baked Hearts of Palm Dip.
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