Four ingredients and two steps is all that you need to make this interesting appetizer - perfect to be served at your next party.
SAVE ON THIS RECIPE!
Top each jicama slice with about 1 teaspoon olive tapenade. Look for the tapenade with the condiments in the supermarket.
You can cut the jicama shapes 1 day ahead. Toss with lemon juice in a resealable plastic food-storage bag and refrigerate. Before serving, remove from the bag and sprinkle with salt and chili powder.
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