Start by preparing the vegetables for the dish. For the carrots, peel them and cut them into strips.
Peel the cucumbers, cut them in half, remove their seeds, and slice them into strips.
Peel the jicamas and cut them into strips.
Place the vegetables and cherry tomatoes in a deep bowl with cold water while you make the dip.
In a deep plate, mix the cream cheese with half of the juice from the can of oysters. Using a fork, mix and incorporate until you achieve a dip consistency. If you need more oyster juice, you can add more.
Add the oysters, Maggi, Worcestershire sauce, soy sauce, and Tabasco sauce, and mix until you have a uniform dip.
Divide the dip into two deep plates, and in one of them, add the paprika and mix well; this dip should be reddish, while the other should be white/beige.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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