Vegetable Dip

This is a staple around here - easy to remember, easy to make.  I love it with carrots, jicama, celery, cucumbers, grape or cherry tomatoes, broccoli, cauliflower, and asparagus (someone just recently introduced me to eating raw asparagus with vegetable dip - yum!).

1 T dry minced onion
1 T dry dill weed
1 T dry parsley
1 T Beau Monde Seasoning (by Spice Island - you can find it at Smiths)
1 cup mayo
1 cup sour cream

Mix all the above and chill.  Serve with veggies of your choice.

Jicama

The big brown root in your bag today is jicama.  I've only ever eaten it raw, though a site I looked at mentioned you can cook it.  To eat, simply slice off the top and bottom, and then work your knife around it, removing the rest of the brown skin. Cut it into steak-fry size pieces and eat with vegetable dip, or grate it over salads.