INGREDIENTS

• 8 oz. Ground Risofu

• 2 tbsp. Sriracha sauce

• ½ cup Just Mayo

• 2 tbsp. rice vinegar

• 2 tbsp. water

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INSTRUCTIONS

Place all ingredients into a food processor and blend for 30 seconds. Sriracha dip can be served hot or cold, with crackers or vegetables. Yields 13.9 oz