Hot Pink Beet Dip

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Hot Pink Beet Dip
Makes a little over 2 cups.
  • 1 package Farmhouse Culture Kraut Ginger Beet Kraut
  • 1/4 cup mayonnaise
  •  8 oz firm tofu, drained and pressed to remove excess water 
  •  1 or 2 medium size cloves of fresh garlic 
  •  1/2 tsp sea salt 
  •  1/4 tsp cayenne pepper 
In a food processor, puree tofu and garlic until smooth. Add other ingredients and process until desired consistency. Refrigerate several hours or overnight. Best if prepared the day before.

Serve with Tortilla or Pita Chips, or Melba Toasts
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