2 large or 4 small pieces of homemade or gefilte fish from a jar, including jelled broth
Small carrots from fish, optional
4 ounces pareve Tofutti cream cheese, room temperature
1 to 2 teaspoons white horseradish or white pepper, to taste
Dry dill, to taste and garnish
Place fish, broth, cream cheese and horseradish or pepper in a blender and puree to smooth consistency. Stir in some dill if desired, and save some to garnish when serving. Refrigerate and serve with crackers or raw vegetables. Adding the carrots gives color to the dip, but without them the dip is whiter. About 2 cups.