Best Jicama And Cilantro Dip Recipes

Jicama and Cilantro Dip image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 123 g, Fat 5 g, Fiber 7 g, Protein 3 g

JICAMA WITH CILANTRO AND GREEN BELL PEPPER DIP image

Yield 10 servings

Number Of Ingredients 7

1 1/2 cups chopped fresh cilantro
1 medium-size green bell pepper, coarsely chopped
1/2 medium-size white onion, coarsely chopped
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 serrano chile, stemmed, coarsely chopped with seeds
1 large jicama, peeled, cut into 3x1/2-inch strips

Steps:

Puree all ingredients except jicama in processor until smooth. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Serve with jicama.