"Chips" and Dip the Editors of Publications International, Ltd.
Makes 8 servings
|1||cup fat-free sour cream|
|1||small jicama (about 1-1/2 pounds), trimmed, peeled and quartered|
|1||medium seedless cucumber (about 12 ounces), washed, dried, ends trimmed|
- Whisk together sour cream and salsa in medium mixing bowl. Transfer to serving bowl. Cover and refrigerate.
- Slice each jicama quarter into 1/8-inch chips. Slice cucumber into 1/8-inch rounds. Store in refrigerator until ready to serve.
- To serve, place bowl of dip in middle of large round or oval platter. Fan jicama chips in layers around half of platter; fan and layer cucumber rounds around other half.
|Total Fat||<1 g|
|Calories from Fat||1 %|
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