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Recipes

Spinach Dip with Jicama and Sweet White Onions

From The Best American Recipes 2001-2002: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet

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, to taste
Freshly ground black pepper, to taste
Thinly sliced dark rye bread and/or crackers, for serving

Drop the spinach into a large pot of boiling salted water for only about 15 seconds to blanch it. Remove and plunge into a large bowl of ice water to cool. Drain the spinach and squeeze as much water out of it as you can with your hands. Finely chop it.

In a medium bowl, combine the cream cheese and sour cream. Fold in the chopped onion and jicama and stir in the chopped spinach. Season with salt and pepper. Serve at room temperature with thinly sliced dark rye bread and/or crackers.

 

Yields about 10 servings (4 cups).

 

 

 

(Updated: 10/28/08 SN)


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