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Herb and Lemon Dip with Jicama and Cucumber Sticks

Vegetarian Times Issue: July 1, 2004   p.53

Use a serrated cutter or a straight-edged knife to make the vegetable sticks.

Directions

  1. Whisk together ricotta, sour cream, chives, lemon juice, salt and pepper. Put into container, cover and refrigerate until ready to serve. Cut up and wrap jicama and cucumber sticks in plastic bags, and refrigerate until ready to use.

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ingredient list

Serves 12

  • 1 15-oz. container low-fat ricotta
  • 1 cup sour cream
  • 2 Tbs. chopped chives or scallions
  • Generous squeeze of lemon juice to taste
  • Generous squeeze of lemon juice to taste
  • 1 3-lb. jicama, peeled and cut into sticks
  • 2 large cucumbers, peeled and cut into sticks

Nutritional Information

Per SERVING:

Calories 120
Protein 5g
Total fat 7g
Saturated fat 4g
Carbs 9g
Cholesterol 20mg
Sodium 60mg
Fiber 3g
Sugars 2g
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