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Jicama Spinach Dip

By: TURBO01  
"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!"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 62 people have saved this

Prep Time:
25 Min
Ready In:
3 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 48 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 120 | Total Fat: 11.5g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by Di 
Yummy! it was exactly what I was looking for. I did do some alterations from the original... MORE

 
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