Roasted Red Pepper Dip with Jicama Sticks
- Prep Time: 15 minutes
- Cooking Time: none
- Serves: 6
Jicama is one of the great, semi-undiscovered vegetables. It’s available yearround, tastes terrific raw, and is ideal for cooking because it absorbs the flavors of the ingredients it’s combined with. It has a texture similar to that of a water chestnut (crunchy and wet), and a mild taste, like a less-sweet apple or pear.
The spicy Roasted Red Pepper dip is the perfect complement to the jicama. It is creamy, rich, and has a nice little kick that is balanced by the cool, light crunch of the jicama. This combination is perfect for parties (jicama doesn’t discolor while sitting out in the air) and it’s great as a different kind of side dish.
- Food Type: Dairy
- Special Diet: Vegetarian
- Roasted Red Pepper Dip
- 1 large jar (16 oz) roasted red peppers, drained
- 1 cup(s) (about 20) sun-dried tomatoes (I prefer tomatoes not packed in oil. If they are very dry, re-hydrate them in hot water for 10 minutes before using)
- 2 clove(s) of garlic
- 1- 1/2 teaspoon(s) cumin
- 1/2 jalapeno chili (remove the seeds if you want the dip to be less spicy)
- 1 teaspoon(s) fresh lemon juice
- 1/4 cup(s) fresh cilantro leaves
- 4 scallions, washed and dark green leaves removed
- 8 ounce(s) cream cheese
- 1 teaspoon(s) kosher salt
- Jicama
- 2 jicamas, peeled and cut into 1/4 inch thick sticks
- 1 teaspoon(s) fresh lime juice
- 1/8 teaspoon(s) paprika
1. With a food processor, puree the red peppers, sun-dried tomatoes, garlic cloves, cumin, jalapeno, lemon juice, cilantro, scallions, cream cheese, and salt. Puree the mixture until it is smooth and everything is well combined.
2. Add the jicama sticks to a serving platter or bowl. Drizzle lime juice over the jicama and then sprinkle with paprika.
3. Serve the roasted red pepper dip inside a hollowed out yellow pepper or in a bowl. Garnish with a sprinkle of paprika.