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Avocado-Jicama Dip

  • yield: Makes 4 cups


  • 1 medium jicama, diced small (2 cups)
  • 3 avocados, diced small
  • 4 scallions, thinly sliced
  • 1/4 cup lime juice (from 2 limes)
  • Salt and pepper
  • Tortilla chips, for serving

Cook's Note

To store, squeeze half a lime over top, press plastic wrap against surface of dip, and refrigerate, up to 4 hours.


  1. Step 1

    Mix together jicama, avocados, scallions, and lime juice. Season with salt and pepper. Serve with tortilla chips.

Everyday Food, June 2012