Servings:
Makes 12 servings
Ingredients
For chips:
- 12 ounce large red radishes, trimmed (1 bunch)
- 1 ounce small jicama, peeled
- 1 ounce large daikon, peeled
- 1 teaspoon smoked paprika
- 1 teaspoon 1⁄4 tsp. salt
- 4 teaspoon finely shredded lime peel
- 1 teaspoon recipe caramelized onion dip
For dip:
- 12 ounce large red radishes, trimmed (1 bunch)
- 1 ounce small jicama, peeled
- 1 ounce large daikon, peeled
- 1 teaspoon smoked paprika
- 1 teaspoon 1⁄4 tsp. salt
- 4 teaspoon finely shredded lime peel
- 1 teaspoon recipe caramelized onion dip
- 2 tablespoon olive oil
- 2 tablespoon large onions, chopped (2 cups)
- 2 teaspoon sugar
- 1 teaspoon salt
- 4 clove garlic, minced
- 1 clove 1⁄2 cups light sour cream
Preparation
Baking Directions:
For chips:1. Slice radishes, jicama, and daikon about 1/4 inch thick.
Halve large slices of jicama.
Transfer vegetables to platter.
2.In a small bowl, combine smoked paprika, salt, sugar, pepper, and lime peel.
3.To serve, scatter paprika mixture over vegetables.
For onion dip:1. In a large skillet, heat oil over medium heat.
Add onions, sugar, and 1/2 tsp.
of salt; toss.
Reduce heat to medium-low.
Cook and stir onions until golden, 15 to 20 minutes.
Remove from heat; cool.
Stir in garlic.
2.In a medium bowl combine the cooled onion mixture, sour cream, mayonnaise, remaining 1/2 tsp.
salt, and pepper.
Cover; chill 1 hour to blend flavors.
3.Transfer to a serving bowl; stir.
