This crunchy, juicy vegetable is ideal for pairing with a zesty dip.
In a small bowl, place sour cream, lime zest and juice, chili powder, and chopped scallions. Season with salt and pepper; mix to combine. Transfer to serving dish, and garnish with sliced scallions, if desired. Serve with jicama sticks.
Before you start cutting, peel jicama with a vegetable peeler, and then halve from the top to bottom (a serrated knife works best). To make sticks, slice jicama halves 1/2 inch thick; lay slices flat and cut into 1/2-inch-thick sticks.