Jicama Spinach Dip with Hearts of Palm

1 c. mayonnaise

1 16-oz. container sour cream

1 1.8-oz. pkg. dry Leek OR Vegetable Soup Mix*

1 tsp. smoked paprika

½ tsp. freshly ground black pepper

1 c. peeled and minced Melissa's jicama

½ cup diced red pepper

½ cup diced Melissa’s Hearts of Palm

3 green onions, chopped

1 10-oz. pkg. frozen chopped spinach, thawed and drained

 

Mix all ingredients together in a medium mixing bowl. Chill at least 3 hours or overnight. Keeps in the fridge for 2-3 days.

 

*I used half a pack of both (¼ cup of each)
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