2716. BACON-WRAPPED JICAMA with CAJUN SPICES

1 small to medium jicama, peeled
several pieces of bacon, cut into 2 1/2 in pieces
Cajun Seasoning
avocado sauce (recipe below)

Avocado Sauce (makes about 2 cups)
1 perfectly ripe avocado
1 cup plain yogurt
1/4 cup finely chopped red onion
2 to 3 tablespoons lemon or lime juice
2 tablespoons olive oil
1 small garlic clove, chopped
1 teaspoon dried dill or about 1 tablespoon fresh
1/2 teaspoon salt
dash of cayenne pepper

Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.

Preheat oven to 375 degrees. Line baking sheet with foil. Cut jicama into cubes about 1 1/2 to 2 in. long by 1 in. high. Lightly dust with cajun seasoning, then tightly wrap with piece of bacon and sprinkle with additional seasoning. You can use a toothpick to hold together, or just place on baking sheet with the cut ends down so it stays wrapped, either work. I liked the toothpick method better. Bake for about 25 to 30 minutes, or until bacon is nice and crispy. Remove from baking sheet and place on paper towels to drain. Serve with avocado sauce drizzled on top or on side for dipping.


bacon recipe courtesy of: Amanda Paa, Healthy Life, Happy Cook, June 28, 2012 | avocado sauce recipe courtesy of: Dana Velden, The Kitchn, August 20, 2010