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Jicama with Chili Dip

Makes: 12  servings Prep 10 mins


  • 2 tablespoons  chili powder
  • 1 tablespoon  salt
  • 3 tablespoons  fresh lemon juice
  • Cold water
  • 2 large or 4 small jicama


1. Place the chili powder in a small skillet. Toast chili powder, stirring constantly, over medium heat about 1 minute or until fragrant. Stir in the salt. Transfer mixture to a tiny serving bowl or saucer.

2. Stir the lemon juice into a large bowl of cold water. Peel the jicama. Cut jicama into thin sticks or wedges and drop into the lemon juice-water mixture.

3. To serve, drain jicama, then pat dry on paper towels and arrange on a plate. Serve with chili-salt mixture for dipping. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)35,
  • carb.(g)7,
  • pro.(g)1,
  • sodium(mg)566,
  • Percent Daily Values are based on a 2,000 calorie diet