My Moms Chip Dip, Veganized!
8 ounces vegan cream cheese spread (I use Tofutti)
1 tablespoon onion, grated
1 tablespoon prepared horseradish
1 to 2 tablespoons ketchup
1. Mix everything up in a bowl! I generally add ketchup until its a nice light pink color.
2. It is best refrigerated for 1-2 hours before eating, but half the time I can't wait and eat it right after prep.
Disclaimer: I hate horseradish and raw onion, but I have always loved this dip. So, don't be afraid of it!
Source of recipe: My mom has always made this!