Food & Cooking Recipes Appetizers Jicama Sticks with Chili-Lime Dip 4.2 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This crunchy, juicy vegetable is ideal for pairing with a zesty dip. Ingredients ½ cup reduced-fat sour cream Zest and juice of 1 lime ½ teaspoon chili powder 2 scallions, finely chopped, plus more, thinly sliced for garnish, if desired Coarse salt and ground pepper 1 ½ pounds jicama (1 medium), cut into sticks Directions 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. Cook's Notes 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. Rate it Print