Ingredients:
1 cup dill pickle slices 1 cup sauerkraut 1 small onion chopped 1 clove garlic smashed 1 scant teaspoon tobasco Directions:
Drain sauerkraut and reserve juice in a seperate bowl Puree all ingredients together in blender adding sauerkraut juice if necessary to achieve smooth consistency. Serve at room temperature or store chilled. Submitted By: Sharon from GA on 2009-11-05 | 