Salsa Rosada (Pink Dip)
Originally made for prawns, this creamy pink dip works beautifully with fresh vegetables or crackers.
Yield: 375 ml (about 1½ cups)
Prep time: 10 minutes
Ingredients
- 120 g plant-based mayonnaise
- 30 g ketchup
- 1 small onion, grated
- 5 ml vinegar
- 1 garlic clove, minced
- 5 ml mustard
- 1 tsp hot sauce (optional)
- Salt & pepper, to taste
Instructions
- Mix all ingredients in a bowl until smooth.
- Chill for at least 30 minutes.
- Serve with fresh veggie sticks, crackers, or bread.