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Chef Tom Fraker
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.