How to make
In the jug of a powerful nutribullet / blender, pour the boiled rice, previously colored with 1 tbsp. of juice from half a grated beetroot.
Add the crumbled white cheese, sesame tahini - 1 full tablespoon, sunflower seeds - 2 tablespoons, cranberries - 1 teaspoon, wheat germ - 1 teaspoon, brown granulated sugar - 2-3 pinches for flavor, Himalayan salt - 1/4 tsp. - by taste, ground black pepper - 1-2 pinches, soy sauce - optional, sunflower oil - 1/2 tbsp.
Mix and pour about half a coffee cup of water into the healthy dip.
Blend for about a minute, until a smooth consistency is obtained - the prepared dip needs to be delicate pink in color.
Serve the pink dip with rice, cheese and tahini in a small glass bowl with crackers for dipping - homemade pretzels, toast or vegetable sticks.
