Jicama Dip - cooking recipe

Ingredients

DIP
3/4 cup light mayonnaise (or use light Miracle Whip)
1/4 cup light sour cream
1 teaspoon Dijon mustard
2 teaspoons lemon juice
1 garlic clove, minced
1/2 teaspoon parsley, finely chopped
1/4 teaspoon pepper
FRESH VEGETABLE- CRUDITES DIPPERS
jicama, strips
cherry tomatoes
baby carrots
mushroom
pea pods
broccoli floret
cauliflower floret

Preparation

In a bowl, combine mayonnaise (or salad dressing), sour cream, mustard, lemon juice, garlic, parsley and pepper. Blend well all the ingredients.
Cover and chill at least 1 hour and serve with vegetables crudites dippers.