2 ½ cups soft cooked beets cut into chunks

½ cup silky tofu

1 tablespoon Apple cider vinegar

2 tablespoons minced onions

½ teaspoon dry mustard

½ teaspoon thyme

½ teaspoon tarragon

Salt and pepper to taste 

 

For best results with this dip, remove the excess water from the tofu. Place the tofu on a firm surface and put a baking sheet on top. On the baking sheet, place four 15 ounce cans on the baking sheet. The weight on the tofu should be enough to cause the sides to bend outward slightly, but does not squash the tofu. Wait one hour to allow the fluid to drain out of the tofu. Puree all ingredients in a food processor until smooth. Taste and add more seasonings if needed. Serve with veggies, chips or pita bread.