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Life

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
SERVING

Ingredients

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

Preparation

  1. 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

  • Serving Size Serves 12
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g