Herb and Lemon Dip with Jicama and Cucumber Sticks

• 1 15-oz. container low-fat ricotta
• 1 cup sour cream
• 2 Tbs. chopped chives or scallions
• Generous squeeze of lemon juice to taste
• 1 3-lb. jicama, peeled and cut into sticks
• 2 large cucumbers, peeled and cut into sticks

1. Whisk together ricotta, sour cream, chives, lemon juice, salt and pepper.
2. Put into container, cover and refrigerate until ready to serve.
3. Cut up and wrap jicama and cucumber sticks in plastic bags, and refrigerate until ready to use.

ricotta, sour cream, chives, generous, jicama, cucumbers

Taken from www.vegetariantimes.com/recipe/herb-and-lemon-dip-with-jicama-and-cucumber-sticks/ (may not work)