Jicama Spinach Dip

I love spinach dip. The crunch of water chestnuts is good but there is just something about them I do not care for. Also, too much spinach I do not like, so I altered a few things from others I have made and found one I just love! It is not too spinach-y. I love the crunch from the jicama and red bell pepper. Took this to a party and it was a hit! I served in round sourdough bread bowl with variety of bread, crackers, and veggies. Enjoy!

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 120 Calories

Ingredients

• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 red bell pepper, chopped
• 3 green onions, chopped
• 2 cups mayonnaise
• 2 (16 ounce) containers sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (1.8 ounce) packet dry vegetable soup mix
• 1 small jicama, peeled and minced

Recipe Instructions

Step 1

Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.