- 12 oz. Cranberries Whole, Fresh
- ¼ Cup Green Onion
- 2-3 Peppers Jalapeno
- 4 Tbsp Cilantro Fresh
- ½ Cup Apple Juice Concentrate
- 2 Tbsp Lemon Juice Fresh squeezed
- ⅛ tsp Salt
- 12 oz. Tofu Silken
Prepare the jalapeños by trimming off the stem and cutting them lengthwise to open. For a very mild dip, remove all of the vein and seeds. To create a spicy dip, leave most or all of the seeds and vein. Cut into thirds and add to a food processor along with the cranberries, and cilantro. Pulse gently until they are all finely chopped.
Remove from food processor and add to a container to marinate. Add the apple juice concentrate and salt, stir, cover and refrigerate 2-6 hours.
Clean, trim and finely dice the green onions. Stir the diced onions and 1 Tbs. of fresh lemon juice into the silken tofu. Refrigerate.
To assemble the dip, drain the cranberry jalapeño mixture in a sieve. Press to remove excess moisture. Add the remaining lemon juice and stir to incorporate. Clean your sieve and gently drain the tofu.
Spread the tofu on the bottom of your serving dish. Gently spoon the cranberry jalapeño mixture over the tofu to cover.
Serve with cleaned, bite sized pieces of celery.
Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 146mg | Fiber: 2g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg