TURBO01 Recipe – Jicama Spinach Dip

I love spinach dip. The crunch of water chestnuts is good but there is just something about them I do not care for. Also, too much spinach I do not like, so I altered a few things from others I have made and found one I just love! It is not too spinach-y. I love the crunch from the jicama and red bell pepper. Took this to a party and it was a hit! I served in round sourdough bread bowl with variety of bread, crackers, and veggies. Enjoy!

Ingredients

• 2 cups mayonnaise
• 2 (16 ounce) containers sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (1.8 ounce) packet dry vegetable soup mix
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 small jicama, peeled and minced
• 1 red bell pepper, chopped
• 3 green onions, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Cooking Directions

1. Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.

Nutrition Facts

• calories120
• carbohydrateContent3.6 g
• cholesterolContent12.6 mg
• fatContent11.5 g
• fiberContent0.7 g
• proteinContent1.3 g
• saturatedFatContent3.6 g
• sodiumContent161.1 mg
• sugarContent0.5 g