"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!" — TURBO01
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2 (16 ounce) containers
1 (1.8 ounce) package
dry leek soup mix
1 (1.8 ounce) packet
dry vegetable soup mix
freshly ground black pepper
jicama, peeled and minced
red bell pepper, chopped
green onions, chopped
1 (10 ounce) package
frozen chopped spinach, thawed and drained
My 19 yo DD is eating this for breakfast! We love spinach dip and I wanted to try this with the jicama. I went to the store and found 1! very small jicama, I snagged it and put it in the FP. Perfect texture, I wasn't sure if the jicama would get soggy as it sat, Nope, Still plenty of Crunch! I also added a handful of chopped cilantro to add a bit of pizazz and it was Perfect! We have a new version of an old favorite at my house thanks to Turbo01 and this gem! BTW, I usually put this dip in a bread bowl. I hollow out the bread bowl and slather the inside cavity with EVOO and bake it till it gets all crispy and golden, Then put the dip in it. That way, the bowl holds up and has even More flavor! The bread from inside can be toasted at the same time and used at a dipper.
Yummy! it was exactly what I was looking for. I did do some alterations from the original recipe though. I used a medium to large jicama, 3 teaspoons of fresh cracked pepper, 4 stalks of green onions, and 2 packages of frozen spinach.
This was very good! I liked the idea of using jicama instead of waterchestnuts, and the addition of the red bellpepper. It had great flavor & crunch. The only thing I changed was to add a second package of chopped spinach. With only 1 pkg it is VERY light on the spinach and in my opinion 2 was just right :) I will definitely make this again!
I couldn't find the leek mix, so I used only veggie. I increased spinach to about an extra half-pkg. Two whole packages would have been realllly spinachy. This recipe offered a deeper flavor than other spinach dips I've tried, and the jicama has a more pleasing texture than water chestnuts, which can feel like styrofoam, in my opinion! This is a keeper. Served with pita chips, but we've been spreading the leftovers (recipe makes a ton) on slices of bread.
Very tasty! Instead of leek soup mix we used french onion soup mix. We left out the vegetable soup mix. Everything else was kept the same.
* Percent Daily Values are based on a 2,000 calorie diet.
Jicama Spinach Dip
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 103
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