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Appetizer
Mexican
4 servings
10 minutes
5 minutes
Crisp, lightly charred jicama slices grilled to perfection, served with a creamy and tangy Greek yogurt salsa dip blended with ranch seasoning and Melissa’s Hatch Salsa for a spicy kick. This healthy Mexican-inspired appetizer delivers refreshing crunch and bold flavor, perfect for sharing.
1 (1 oz.) packet Ranch Dip Mix
16 oz. plain yogurt
6 tablespoons Melissa’s Hatch Salsa
2 Jicamas – peeled, sliced into rounds
Extra virgin olive oil
Kosher salt and freshly ground pepper – to taste
In a bowl, mix together the yogurt, ranch mix and salsa. Place in the refrigerator to chill.
Prepare a hot grill.
Toss the jicama with the oil, salt and pepper and place on the grill. Cook until you get nice grill marks, flip them over and repeat. Remove from the grill and slice into sticks.
Serve with the dip. Refrigerate any unused dip.
This dip pairs well with just about any vegetable.
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