Chef Tom Fraker

Grilled Jicama with Greek Yogurt Salsa Dip

Name: Grilled Jicama with Greek Yogurt Salsa Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 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

Rated 4.0 stars by 1 users

Servings

4 servings

Prep Time

10 minutes

Cook Time

5 minutes

Author:

Chef Tom Fraker

Image of Grilled Jicama with Greek Yogurt Salsa Dip

Ingredients

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

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Directions

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.

Recipe Note

This dip pairs well with just about any vegetable.

Grilled Jicama with Greek Yogurt Salsa Dip