Servings: 1 1/2 cups

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Blue Cheese Dip with Jicama and Sunchokes

Dip Ingredients:

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

Vegetables:

1 large Frieda’s Jicama
1 16-ounce package Frieda’s Sunchokes®
Lemon juice

Steps:

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.