Jicama and Cilantro Dip
Jicama's roots: Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw. Look for the roots in the produce section, and choose those that feel solid and heavy.
- Yield: Makes 1 1/2 cups
Source: Everyday Food, May 2007
- 1 packed cup fresh cilantro leaves, plus more for garnish (optional)
- 1 cup reduced-fat sour cream
- 1 to 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- coarse salt and pepper
- 2 medium jicamas (about 1 pound each), peeled and cut into matchsticks
In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.