Jicama and Cucumber Sticks with Tangy Tzatziki

Ingredients

Jicama

1 medium, peeled and cut into sticks

Cucumber

2 medium, peeled and cut into sticks

Greek yogurt

1 cup

Garlic

2 cloves, minced

Fresh dill

2 tablespoons, chopped

Lemon juice

1 tablespoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. Prepare the tzatziki dip: In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out any excess moisture), minced garlic, lemon juice, chopped fresh dill, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
2. Cover the tzatziki and refrigerate for at least 30 minutes to allow the flavors to meld together, enhancing the overall taste.
3. While the tzatziki is chilling, prepare the jicama and cucumber sticks by cutting them into uniform sizes for easy dipping. Aim for sticks that are about 4 inches long and 1 inch wide.
4. Arrange the jicama and cucumber sticks artistically on a serving platter or in individual cups for an appealing presentation.
5. Once the tzatziki is chilled and ready, serve it alongside the fresh vegetable sticks for dipping. Encourage guests to indulge in the refreshing crunch of the vegetables paired with the creamy tzatziki.