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Condiment

Herb and Lemon Dip with Jicama and Cucumber Sticks

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

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

Servings
12

Ingredients

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

Preparation

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.

Nutrition Information

  • Calories 120
  • Carbohydrate Content 9 g
  • Cholesterol Content 20 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 4 g
  • Sodium Content 60 mg
  • Sugar Content 2 g