Friday, March 20, 2009
Tequila Dip With Jicama Chips
I like to pass on recipes that use herbs that I grow or are within easy reach at that grocery store, but this recipe is too good to ignore. So even though chili powder is a spice, not an herb, I'm breaking my rule. (I've been loosening up on that lately anyway.)
If you're not familiar with jicama, it is a Mexican vine that produces a tubor which is considered to be in the legume family, and is also know as a Mexican Potato. (It's pronounced hee-kah-mah.) I like that it doesn't discolor once cut. Select tubers that are firm and unblemished with a slightly silky sheen without any bruises or scars. It can be stored for up to 2 weeks in a plastic bag in the refrigerator.
Nutrition Benefits: Fat free, sodium free, good source of fiber, excellent source of vitamin C.
3/4 c. plus 1 T. low-fat sour cream
3/4 c. plain nonfat yogurt
2 T. tequila
1 T. chili powder
1/2 t. grated lime rind
1/4 t. hot sauce
1 (2 lb.) jicama, peeled and cut into 1/4-inch slices
Combine first 6 ingredients; stir well.
Cover and chill.
Cut jicama into rounds, using a 2-inch cookie cutter. (I don't worry about this step. Shape is not important to me)
Serve with tequila.
Yield: 1 3/4 cups dip plus 4 dozen jicama chips.
Calories: 24 per T. dip and 2 jicama chips
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories