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spinach jicama dip

Easy Spinach Jicama Dip - Make it Creamy and Crunchy

Wash, chop and cook spinach in microwave- 2 min on Hi. Peel and finely dice Jicama. Mince carrots and microwave for 2 min on Hi. Whisk yogurt and sour cream until smooth. Stir in mustard, Sambal Oelek, black pepper, basil and Parmesan. Add cooled spinach, carrots, Jicama, sunflower seeds and capers. Adjust salt to taste. Ready to serve immediately with fresh bread or crackers. Enjoy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 51 kcal

Equipment

  • Microwave oven preferred if not available, see Recipe Notes for stove-top cooking directions
  • glass/ceramic microwave-safe bowl, if using microwave I do not recommend using a plastic bowl for cooking in the microwave

Ingredients
  

  • 60 g Baby Spinach - chopped - about 1 heaped cup loosely packed after chopping 1 large fistful- about 60-70 g; if frozen chopped spinach OK - about 1/2 cup after thawing
  • 1/3 cup Jicama - peeled and finely diced if not available, use water chestnuts - (canned OK)
  • 2 tbsp Carrots - finely chopped/minced
  • 1/2 cup Yogurt Whole Milk Yogurt, pro-biotic with active cultures preferred; low fat OK - I don't recommend using Fat-Free yogurt for this recipe; for vegan, use your preferred vegan yogurt alternative - look for one with active cultures for pro-biotic benefits
  • 2 tbsp Sour cream For vegan - use your preferred vegan alternative
  • 1 tsp Olive oil Extra-Virgin Olive Oil preferred; if not available, use another mild-flavored oil instead
  • 2 tbsp Sunflower seeds - raw or lightly toasted if not available, use some other coarsely chopped nuts - walnuts, cashews, almonds, etc.; mixed nuts OK too; for nut-free, use coarsely chopped pumpkin seeds
  • 1 tsp Parmesan cheese- grated (powder-like) for vegan: use nutritional yeast or other Parmesan alternative to give a bit of cheesy flavor
  • 1 tsp Capers (in brine) Omit if not available: you may need to add a bit of salt at the end if you omit Capers; if you like, you can use 1 tsp chopped dill-pickled cucumber (dill-cucumber relish - not the sweet kind!) instead of Capers
  • 1 tsp Dried Basil fresh basil OK - about 7-8 leaves, finely chopped; if not available, use 1/4 tsp Italian seasoning instead - don't use too much - it can get overpowering!
  • 1/2 tsp Dijon Mustard if not available, use any other prepared mustard, or use 1/4 tsp mustard powder, mixed with 1/4 tsp apple cider vinegar
  • 1/2 tsp Red Chilli paste - Sambal Oelek preferred add up to 1/4 tsp more chilli paste if you want it to be more spicy; if not available, use 1/4 tsp Sriracha or other hot sauce; or use a mixture of 1/8 tsp cayenne (red chilli powder) with 1/2 tsp vinegar (any kind)
  • 1/4 tsp Black Pepper - freshly crushed preferred
  • 2 tsp Lime/Lemon Juice - freshly squeezed preferred if not available, bottled juice OK
  • 1/8 tsp Salt (add only if needed) add only if needed - at the end, after taste-testing prepared dip - several ingredients have salt added in, so you may not need to add any salt at all

Instructions
 

Prep the Vegetables

  • Trim spinach; wash thoroughly to remove grit and sand. Drain in colander and spread on a kitchen towel for a few min to dry a little.
    baby spinach-towel-dried
  • Chop the spinach.
  • Transfer to a microwave-safe glass/ceramic bowl. and microwave for 2 min on hi.
    Set aside to cool to room temp.
    Note:
    To cook on stove-top: Heat 2-3 tbsp water in a medium frying pan (10 in/25 cm); when it begins to boil ( about 1-2 min), add the chopped spinach, cover and cook for 2 minutes; remove cover and set aside to cool, away from the hot stove.
    cooked baby spinach
  • Meanwhile, rinse and mince the carrots: I like using an electric/manual chopper; if not available, mince finely with a knife.
    mincing carrots in chopper
  • Microwave in a glass/ceramic bowl for 2 min on Hi, then said aside to cool.
    Note:
    To cook on stove-top: Heat 1 tbsp water in a medium frying pan (10 in/25 cm); when it begins to boil (about 1 min), add the chopped carrots, cover and cook for 2 minutes; remove cover and set aside to cool, away from the hot stove.
    cooked carrots- minced
  • While carrots are cooking, peel, slice and finely dice the Jicama.
  • Set aside while you prepare the creamy base for the dip.

Make the creamy base for the dip

  • Measure the yogurt and sour cream into a small-medium mixing bowl (2-3 cups capacity).
    yogurt-sour cream for dip
  • Whisk till smooth and creamy.
  • Stir in mustard, Sambal Oelek, freshly crushed black pepper, dried basil. and garlic (if using).
    yogurt dip base

Prepare the Dip

  • Add the sunflower seeds, grated Parmesan cheese, capers and carrots; stir gently to mix well.
  • Add the cooked spinach and stir to mix.
  • Add the chopped Jicama and stir gently.

Serve

  • Serve with slices of fresh bread, pita wedges or your favorite crackers.
    (Can make ahead about 5-6 hours.)
    spinach jicama dip w bread
  • Enjoy!
    spinach jicama dip

Notes

Storing Leftovers:
Refrigerator:
Store leftovers in a glass/ceramic lidded container. I do not recommend using a plastic container.
  • Consume within 2-3 days
Freezer:
I do not recommend freezing this dip. Its texture upon thawing is not very appealing.

Nutrition

Calories: 51kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 106mgPotassium: 125mgFiber: 1gSugar: 2gVitamin A: 1674IUVitamin C: 5mgCalcium: 53mgIron: 1mg
Keyword Baby Spinach, Capers, Carrots, creamy dip, Dijon mustard, dried basil, Fresh red chilli paste, Jicama, Sambal Oelek, Sour Cream, Sunflower seeds, Yogurt
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