Blue Cheese Dip with Jicama and Sunchokes
2 ounces crumbled blue cheese
1 cup sour cream
1/4 cup minced onion
1/4 teaspoon ground black pepper
1/8 teaspoon bottled hot pepper sauce
Peel and cut Jicama into dipper-sized sticks.
Wash Sunchokes®, trim off ends. Slice into 1/4-inch thick slices. Dip slices in a mixture of lemon juice and water to prevent darkening. Arrange slices on serving platter.
Combine all dip ingredients till well blended. Taste for seasoning, and spoon into a serving bowl. Serve with the vegetables.