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An easy, zesty beet dip with horseradish.
Cook along with Chef Gabe on Rosh Chodesh Club.
2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
3 tablespoons Manischewitz Beet Horseradish
juice and zest of 1 orange
3 tablespoons Gefen Mayonnaise
1/4 cup Wonder Lemon Lemon Basil Jalapeno (for Passover, use 1/4 lemon juice with a pinch of cayenne pepper)
salt
pepper
Quarter the beets and place in a food processor with the other ingredients (but the chips).
Process and season with salt and pepper.
Serve with the assorted chips.
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