I have been loving this snack combination all week. A crisp snacking tuber is paired with a creamy, tart, and peppery dip – it’s the perfect party duo, after school snack, or mid-morning work munchie.
This tasty tuber is also known as a Mexican potato. Jicama has an interesting texture – crisp like an apple without the juice, however it is not sweet. It is a hard flavor to describe – almost cool and cucumber-like with more of a potato taste. The flavor is by no means strong and it makes a great snacking food. Greta used to love jicama – I am not sure what changed her mind, but now she spits it out.
To peel, cut the top and bottom off, use a serrated steak knife to scrape edges of peel away from flesh of jicama, and then peel away with hands. The peel should come off quite cleanly, if not, use knife to scrape away flesh.
Slice jicama into wedges.
To make dip, combine: 1 cup of plain Greek yogurt, 1 tablespoon lime juice, and 1 tablespoon chili powder. Mix well and dip away! To store sliced jicama, be sure to put in covered, airtight container to prevent drying out.
Jicama is actually the tuberous root of a legume plant and grows on a vine. When looking for jicama at the store – look for medium-sized tubers that are dry and firm. Wet spots will indicate rot or mold and larger jicamas may lack flavor. Jicama can be refrigerated for up to two weeks. To read more about jicama, check out this article from Wise Geek.
Lime & Chili Dip
1. In a small bowl or jar, combine 1 cup plain Greek yogurt, 1 tablespoon lime juice, and 1 tablespoon chili powder. Mix well.