Jicama To The Rescue!
From time to time we all crave a fresh version of a vegetable dip, as long as it tastes fabulous and is pretty on a platter. Jicama is the perfect beginning to a new and fresh veggie dip because of its sweet and extraordinary flavor. I love a dip that packs a crunch crunch crunch, especially when it tastes delicious with any vegetable or cracker that you serve it with. This dip can be prepared quickly and absorb all of its fresh ingredients while you are chopping up your veggies and putting on your lipstick!
The extra texture of the jicama makes the dip stick to your green peppers and broccoli florets. The clean sweet addition of the jicama makes this dip a home run for your next crudite platter. The cream cheese is the beginning of this “whip it up” quick dip, and adds a full rich flavor. Greek yogurt brings a little zip and tang to the ingredients, as well as a creamy texture. The fresh seasonings pack a punch to round out the creaminess of the first ingredients. I love the combination of basil, cilantro, dill, and mint that together create a surprisingly unique taste. Fresh lemon juice and zest add a burst of fresh flavor, and the perfect brightness that makes you keep scooping!
Winter, Spring, Summer, or Fall…
Additionally, this jicama dip has no season!! It is equally wonderful in the summer with fresh farmers market peppers as it is in the winter with grocery store broccoli florets. The colors of your vegetables tell the story of the season. I have served this jicama dip during the holidays with red and green vegetables, and have chosen a rainbow of colors for a summer backyard barbecue. In either case, I will be knee high in this dip as soon as I can chop up some veggies and arrange some crackers on a platter!Print
Crunchy Jicama Dip
This crunchy jicama dip will be on the top of your veggie dip list! The sweet jicama combines perfectly with the rich cream cheese and Greek yogurt. Fresh seasonings add the perfect punch to your veggie platter!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: dip
8 0z package of softened cream cheese
1 1/2 cups plain greek yogurt
lemon juice and zest from 1 lemon
4 medium sized jicamas peeled and chopped in bite sized pieces
1–2 TB white balsamic vinegar
2 TB grainy mustard
7 fresh basil leaves chopped
4 fresh mint leaves chopped
1 TB fresh dill chopped
7 sprigs of fresh cilantro chopped
salt and white pepper to taste
Mix softened cream cheese and yogurt with a whisk – or if desired in a food processor – until light and fluffy
Add lemon juice/zest, balsamic vinegar, and mustard
Add basil, mint, dill, cilantro, salt, and pepper
Stir in jicama chunks
Serve with favorite vegetables and crackers