Herb and Lemon Dip with Jicama and Cucumber Sticks

Herb and Lemon Dip with Jicama and Cucumber Sticks Recipe - Vegetarian Food

Preparation time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Herb and Lemon Dip with Jicama and Cucumber Sticks recipe is a refreshing and healthy snack that is perfect for any occasion. The creamy dip is packed with flavor from fresh herbs and zesty lemon juice, while the jicama and cucumber sticks provide a satisfying crunch. This recipe is easy to make and is sure to be a hit with your family and friends.

History

This recipe is a modern twist on a classic herb and lemon dip. The combination of creamy ricotta and sour cream with fresh herbs and lemon juice is a popular flavor profile that has been enjoyed for generations. The addition of jicama and cucumber sticks adds a healthy and crunchy element to the dish, making it a perfect appetizer or snack.

Ingredients

1 15 oz (425 g) container of low-fat ricotta
1 cup of sour cream
2 tbsp of chopped chives or scallions
Generous squeeze of lemon juice to taste
Generous squeeze of lemon juice to taste
1 3 lb (1.36 kg) jicama, peeled and cut into sticks
2 large cucumbers, peeled and cut into sticks

How to prepare

In a bowl, whisk together ricotta, sour cream, chives, lemon juice, salt, and pepper. Transfer the mixture into a container, cover it, and refrigerate until ready to serve. Cut jicama and cucumber into sticks, then wrap them in plastic bags and refrigerate until ready to use.

Variations

Add chopped fresh herbs such as parsley, dill, or cilantro for additional flavor.
Mix in a spoonful of Greek yogurt for added creaminess.
Serve with other vegetable sticks such as carrots, bell peppers, or cherry tomatoes.

Cooking Tips & Tricks

Be sure to whisk the ricotta and sour cream together until smooth to ensure a creamy dip.

- Adjust the amount of lemon juice to taste, depending on how tangy you prefer the dip.

- For a stronger herb flavor, you can add additional chopped herbs such as parsley, dill, or cilantro.

- Serve the dip chilled for the best flavor and texture.

Serving Suggestions

Serve the Herb and Lemon Dip with Jicama and Cucumber Sticks as an appetizer at a party or gathering. It can also be enjoyed as a healthy snack or light lunch.

Cooking Techniques

Whisking

- Chopping

Ingredient Substitutions

Greek yogurt can be substituted for sour cream.

- Cottage cheese can be used in place of ricotta.

Make Ahead Tips

The dip can be made ahead of time and stored in the refrigerator for up to 2 days. Cut the jicama and cucumber sticks right before serving to ensure they stay fresh and crunchy.

Presentation Ideas

Serve the dip in a decorative bowl surrounded by the jicama and cucumber sticks for a colorful and appetizing presentation. Garnish with additional chopped herbs or a sprinkle of lemon zest for a finishing touch.

Pairing Recommendations

This Herb and Lemon Dip pairs well with a variety of dippers such as pita chips, crackers, or toasted bread. It also goes well with fresh vegetables such as cherry tomatoes, bell peppers, or snap peas.

Storage and Reheating Instructions

Store any leftover dip in an airtight container in the refrigerator for up to 2 days. The jicama and cucumber sticks can be stored in separate plastic bags in the refrigerator for up to 1 day. Reheat the dip in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

- Approximately 120 calories per serving

Carbohydrates

- Ricotta: 6g per 1/4 cup

- Sour cream: 2g per 2 tbsp

- Jicama: 11g per 1 cup

- Cucumber: 3.8g per 1/2 cup

Fats

- Ricotta: 4g per 1/4 cup

- Sour cream: 5g per 2 tbsp

- Jicama: 0.1g per 1 cup

- Cucumber: 0.1g per 1/2 cup

Proteins

- Ricotta: 5g per 1/4 cup

- Sour cream: 1g per 2 tbsp

- Jicama: 1g per 1 cup

- Cucumber: 0.3g per 1/2 cup

Vitamins and minerals

Ricotta: Calcium, Vitamin A

- Sour cream: Calcium, Vitamin A

- Jicama: Vitamin C, Fiber

- Cucumber: Vitamin K, Potassium

Alergens

Dairy (ricotta, sour cream)

Summary

This Herb and Lemon Dip with Jicama and Cucumber Sticks is a nutritious snack that is low in carbohydrates and fats, while providing a good source of protein and essential vitamins and minerals. It is a great option for those looking for a healthy and satisfying snack.

Summary

This Herb and Lemon Dip with Jicama and Cucumber Sticks is a delicious and healthy snack that is perfect for any occasion. The creamy dip is packed with flavor from fresh herbs and zesty lemon juice, while the jicama and cucumber sticks provide a satisfying crunch. This recipe is easy to make and is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer afternoon, and I was flipping through a magazine, looking for new recipes to try. As soon as I came across the Herb and Lemon Dip with Jicama and Cucumber Sticks, I was captivated by the vibrant colors and fresh ingredients.

I had never cooked with jicama before, but I had heard that it was a crunchy and refreshing vegetable that paired well with creamy dips. The combination of herbs and lemon in the dip sounded like the perfect complement to the crisp jicama and cucumber sticks. I knew I had to give it a try.

I immediately set to work gathering the ingredients. I pulled out my trusty cutting board and knife, ready to prepare the jicama and cucumber. As I sliced into the jicama, I was struck by its crisp texture and mild flavor. It reminded me of a cross between an apple and a potato, with a hint of sweetness that I knew would be perfect with the tangy dip.

Next, I moved on to the cucumber, slicing it into thin sticks that would be perfect for dipping. I loved the cool, refreshing flavor of cucumber, and I knew it would be a great contrast to the rich and zesty dip.

With the vegetables prepared, it was time to make the dip. I gathered together fresh herbs from my garden – parsley, chives, and dill – and minced them finely. The fragrance of the herbs filled the kitchen, and I felt a sense of contentment as I worked.

I combined the herbs with creamy Greek yogurt, a squeeze of fresh lemon juice, and a pinch of salt and pepper. The dip came together quickly, the flavors melding into a harmonious blend of tangy, herby goodness.

I set out a platter of the jicama and cucumber sticks, along with a bowl of the herb and lemon dip. The colors were vibrant and inviting, a perfect appetizer for a summer gathering.

As my family gathered around the table, I watched as they eagerly dipped the jicama and cucumber sticks into the creamy dip. Their eyes lit up with delight as they tasted the fresh flavors, and I felt a sense of pride in knowing that I had created something special.

From that day on, the Herb and Lemon Dip with Jicama and Cucumber Sticks became a staple in my recipe collection. I made it for family gatherings, picnics in the park, and even just as a healthy snack for myself.

Over the years, I shared the recipe with friends and neighbors, each of whom fell in love with the fresh flavors and crunchy texture of the jicama and cucumber sticks. They would often ask me where I had learned to make such a unique and delicious dish, and I would smile and tell them that it all started with a magazine article on a warm summer afternoon.

As I look back on that day, I am grateful for the inspiration that led me to create the Herb and Lemon Dip with Jicama and Cucumber Sticks. It is a recipe that brings joy and laughter to those who taste it, and I am proud to have added it to my repertoire of beloved dishes.

And so, as I continue to cook and experiment in the kitchen, I am always on the lookout for new recipes that will inspire me and bring happiness to those around me. For me, cooking is not just about nourishing the body – it is about feeding the soul and creating memories that will last a lifetime. And the Herb and Lemon Dip with Jicama and Cucumber Sticks will always hold a special place in my heart as a reminder of the joy that cooking can bring.