This dip is easy to make and very customizable to fit your dietary needs. It can be made vegan, paleo, dairy free, etc.
Ingredients: 1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup coconut milk cream 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried
Instructions: In a small bowl, combine garlic, mayo, coconut cream, lemon juice, salt and parsley. Stir until smooth. Refrigerate about 1 hour prior to serving for better flavor. Serve with jicama strips or other vegetables.