Best 7 Jicama Spinach Dip Recipes

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**Jicama Spinach Dip: A Healthy and Flavorful Party Appetizer**

If you're looking for a healthy and flavorful party appetizer, look no further than jicama spinach dip. This unique dip features a combination of jicama, spinach, Greek yogurt, and a variety of herbs and spices. The jicama adds a slightly sweet and crunchy texture, while the spinach provides a boost of nutrients. The Greek yogurt keeps the dip light and creamy, while the herbs and spices add depth of flavor. Best of all, this dip is easy to make and can be prepared in just a few minutes. Whether you're serving it at a party or enjoying it as a snack, jicama spinach dip is sure to be a hit.

In addition to the classic jicama spinach dip, the article also includes three variations on this delicious appetizer. The roasted red pepper version adds a smoky and sweet flavor, while the artichoke and sun-dried tomato version is perfect for those who love Mediterranean flavors. Finally, the bacon and cheddar version is a classic combination that is sure to please everyone. With so many delicious options to choose from, you're sure to find a jicama spinach dip that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH DIP WITH JICAMA AND SWEET WHITE ONIONS



Spinach Dip with Jicama and Sweet White Onions image

This is a yummy, different spinach dip. The jicama adds just the right crunch. From the Best American Recipes cookbook series. Preparation and cook time are one, and includes the whopping fifteen seconds to blanch the spinach. :)

Provided by GoKittenGo

Categories     Spreads

Time 30m

Yield 4 cups, approximately

Number Of Ingredients 7

4 cups fresh spinach, cleaned,with stems removed
1 cup cream cheese, softened
1 cup sour cream
1 cup finely chopped sweet onion
1 cup finely chopped jicama
salt & freshly ground black pepper, to taste
thinly sliced dark rye bread or cracker

Steps:

  • Drop the spinach in a large pot of boiling salted water for about 15 seconds to blanch it.
  • Remove, and plunge into a large bowl of ice water.
  • Drain the spinach, and squeeze out as much water as you can.
  • Finely chop the spinach.
  • In a medium bowl, combine the cream cheese and sour cream.
  • Fold in the onion and jicama, and stir in the chopped spinach.
  • Season with salt and pepper.
  • Serve at room temperature with rye bread or crackers.

Nutrition Facts : Calories 361.5, Fat 32.5, SaturatedFat 20.3, Cholesterol 89.1, Sodium 228.4, Carbohydrate 12, Fiber 2.8, Sugar 2.6, Protein 7.7

TRIPLE BERRY AND JICAMA SPINACH SALAD



Triple Berry and Jicama Spinach Salad image

Looking for a fruity salad? Then check out this triple berry and jicama spinach salad - a colorful side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 13

1/4 cup fresh raspberries
3 tablespoons hot pepper jelly
2 tablespoons canola oil
2 tablespoons raspberry vinegar or red wine vinegar
2 medium jalapeño chiles, seeded, finely chopped (2 tablespoons)
2 teaspoons finely chopped shallot
1/4 teaspoon salt
1 small clove garlic, crushed
1 bag (6 oz) fresh baby spinach leaves
1 cup bite-size strips (1x1/4x1/4 inch), peeled jicama
1 cup fresh blackberries
1 cup fresh raspberries
1 cup sliced fresh strawberries

Steps:

  • In small food processor or blender, combine all dressing ingredients; process until smooth.
  • In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 9 g, TransFat 0 g

BEST SPINACH DIP EVER



Best Spinach Dip Ever image

This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.

Provided by Shawna

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 6h15m

Yield 6

Number Of Ingredients 6

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

Steps:

  • In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
  • Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g

JICAMA-SPINACH SALAD



Jicama-Spinach Salad image

A special side that's simple to make with just six ingredients.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 6

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 small jicama (7 to 8 oz)
Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
3 cups fresh baby spinach leaves (from 10-oz bag)

Steps:

  • In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
  • Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
  • Just before serving, pour dressing over salad; toss gently to mix.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 9 g, TransFat 0 g

JICAMA SPINACH DIP



Jicama Spinach Dip image

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!

Provided by TURBO01

Categories     Spinach Dips

Time 3h25m

Yield 48

Number Of Ingredients 10

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 teaspoon paprika
1 teaspoon freshly ground black pepper
1 small jicama, peeled and minced
1 red bell pepper, chopped
3 green onions, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • 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.

Nutrition Facts : Calories 120 calories, Carbohydrate 3.6 g, Cholesterol 12.6 mg, Fat 11.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 161.1 mg, Sugar 0.5 g

DILLICIOUS JICAMA DIP



Dillicious Jicama Dip image

I love jicama dipped in creamy vegetable dip, and thought Why Not just make the crispy jicama part of the creamy dip? It is So Good this way and couldn't be easier. Serve the dip with fresh veggie spears or spread on crackers. Oh Yum!

Provided by Debs Recipes

Categories     < 15 Mins

Time 5m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 10

1 cup sour cream
1/4 cup mayonnaise
1/4 cup creme fraiche
1 1/2 teaspoons dry dill weed
1 teaspoon lemon pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
3/4 cup jicama, finely chopped
1/4 cup green onion top, finely chopped
1/4 cup pimiento, from jar, drained

Steps:

  • Blend together sour cream, mayonnaise, and creme fraiche.
  • Stir in seasonings, jicama, green onions, and pimento.
  • Cover and refrigerate at least 1-2 hours to blend flavors.

JICAMA DIP



Jicama Dip image

Make and share this Jicama Dip recipe from Food.com.

Provided by pink cook

Categories     Vegetable

Time 1h

Yield 1 cup, 4 serving(s)

Number Of Ingredients 14

3/4 cup light mayonnaise (or use light Miracle Whip)
1/4 cup light sour cream
1 teaspoon Dijon mustard
2 teaspoons lemon juice
1 garlic clove, minced
1/2 teaspoon parsley, finely chopped
1/4 teaspoon pepper
jicama, strips
cherry tomatoes
baby carrots
mushroom
pea pods
broccoli floret
cauliflower floret

Steps:

  • In a bowl, combine mayonnaise (or salad dressing), sour cream, mustard, lemon juice, garlic, parsley and pepper. Blend well all the ingredients.
  • Cover and chill at least 1 hour and serve with vegetables crudites dippers.

Tips:

  • Choose the right jicama: Look for jicamas that are firm and smooth, with no blemishes or bruises.
  • Peel and grate the jicama correctly: Use a sharp vegetable peeler to remove the skin from the jicama, then grate it using the large holes of a box grater.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its vibrant green color.
  • Use fresh herbs for the best flavor: Fresh herbs like cilantro, parsley, and chives add a lot of flavor to this dip. If you can, use fresh herbs instead of dried.
  • Serve the dip immediately: This dip is best served immediately after it is made. However, you can also store it in the refrigerator for up to 3 days.

Conclusion:

This jicama spinach dip is a delicious and healthy appetizer or snack. It is easy to make and can be tailored to your own taste preferences. Serve it with your favorite dipping chips, vegetables, or crackers. Enjoy!

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