Healthy Jicama & Cucumber Chips with Creamy Salsa Dip

INGREDIENTS

1 cup fat-free sour cream 1 cup salsa 1 small jicama (about 1-1/2 pounds), trimmed, peeled and quartered 1 medium seedless cucumber (about 12 ounces), washed, dried, ends trimmed

PREPARATION:

1. Whisk together sour cream and salsa in medium mixing bowl. Transfer to serving bowl. Cover and refrigerate.
2. Slice each jicama quarter into 1/8-inch chips. Slice cucumber into 1/8-inch rounds. Store in refrigerator until ready to serve.
3. To serve, place bowl of dip in middle of large round or oval platter. Fan jicama chips in layers around half of platter; fan and layer cucumber rounds around other half.

This recipe appears in: Dips & Spreads NUTRITIONAL INFORMATION: Sodium 249 mg Protein 3 g Fiber 4 g Carbohydrate 16 g Total Fat <1 g Calories from Fat 1 % Calories 80 DIETARY EXCHANGE: Starch 1