I use jicama, sliced into thin "chips". They are crispy and bland enough to compliment the guacamole.
But I find that "snacking" like that is bad for me because I can easily go into my "autopilot eating mode" and eat things mindlessly and overeat. So I typically don't use "dips" as dips, but as side dishes for my meals. So when I make guacamole, I slice the jicama, and spread a few slices with the guacamole, and eat it along side grilled chicken or fish. Or I use it on my faux-jitas or taco salads.
BARB I was giggling when I wrote the recipe!! And I really laughed today when avocados were 10 @ $10 and I bought one and made a batch of Guac and Fingers in your honor!
*Melinda*
*Condiment Queen*
HW 278 SW196.5CW 176GW 150
"Argue your limitations and they are yours" -Richard Bach
Put cheddar cheese in a non-stick skillet and cook until browned on one side... flip and finish cooking. It's crispy outside and still a little gooey inside. Very good with sour cream, guacamole or any other dip. Just don't have too much and go over the cheese limits.
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