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+ servings

Plant Based Cranberry Jalapeño Dip

Prep Time: 2 hours
Course: Appetizer
Cuisine: Whole Food Plant Based
Keyword: Dip, Cranberry, Jalapeno, Lemon, Tofu
Servings: 8
Calories: 53kcal


  • 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
  • tsp Salt
  • 12 oz. Tofu Silken
  • Celery


  • 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
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