Jicama Dip
Kelly Jenkins Howard (originally from Sharon Selman Jenkins)
My mom makes this for the July 4th celebration at their lakehouse on Lake Palestine and we love it! It’s a great summer dip. (Nov 2010)
6-8 Roma tomatoes, cubed
1/2 - 3/4 jicama, peeled, chopped
1 bunch cilantro, leaves only, chopped
2 (4.5oz) cans chopped green chiles
1 (15.25oz) can corn, drained
1/4 jar hot jalapeño slices, chopped
1 (8oz) bottle or 1 cup lime juice
2-4 shakes garlic salt, or to taste
1/2 - 3/4 jicama, peeled, chopped
1 bunch cilantro, leaves only, chopped
2 (4.5oz) cans chopped green chiles
1 (15.25oz) can corn, drained
1/4 jar hot jalapeño slices, chopped
1 (8oz) bottle or 1 cup lime juice
2-4 shakes garlic salt, or to taste
Combine ingredients. For best flavor, refrigerate overnight. Serve with tortilla chips.