Jicama Spinach Dip recipe

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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

Nutrition Info

120 calories
carbohydrate: 3.6 g
cholesterol: 12.6 mg
fat: 11.5 g
fiber: 0.7 g
protein: 1.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 161.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

48 servings

Recipe Note

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!

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