WHAT A GREAT & VERSATILE DIP THIS IS! I like jicama almost any way you can serve it up, & this dip is no exception ~ IT'S WONDERFUL! I pretty much made the recipe as indicated, & the 2 of us enjoyed it as a dip for large prawns as well as chicken strips! It's great as a spread for a slice of toasted, hearty-&-nutty whole wheat bread, too! A GREAT RECIPE KEEPER! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
Very rich, creamy and fattening. Good and creamy. I would have liked more pimento, jicama, and scallions to the amount of creams. Crab meat would have been a perfect addition to this.There was enough cream to coat crab or shredded chicken or pork. Even adding some chopped spinach would make the calories from fat go further. Thanks.
I took this to a friends house several days ago, and it was a big hit. It was creamy, and crunchy. We toasted some french bread and pitas and used that for the dip, although when the carrot and celery sticks were put out we found the dip went well with that as well.
This was easy to whip up. I liked the use of crunchy jicama in the dip. It provided a pleasant surprise even on chips. The color of the dip was nice, mine was slightly pink from the pimentos. I thought the dill could be reduced a tad although others liked it as is. I served the dip on a tray with both fresh veggies & tortilla chips. Most preferred it with the chips. I stirred in some frozen spinach (squeezed dry) & cream cheese and made tortilla pinwheels with the reminder of the dip. Good luck in the contest!