Celery Bites with Roasted Red Pepper Cream

Makes 24

Cool crunchy celery is the perfect carrier for delicious, dairy-free roasted red pepper topping.


  • 4 ounces extra-firm silken tofu, such as Mori Nu brand 
  • 2 green onions, chopped 
  • 1 roasted red pepper (water packed), drained and chopped 
  • 1 cup cooked no-salt-added white beans, rinsed and drained 
  • 2 teaspoons Dijon mustard 
  • 4 ribs celery, cut into 24 2-inch pieces 
  • 6 pimiento-stuffed green olives, each cut into 4 slices 


Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.


Per serving: 15 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 2g total carbohydrate (1g dietary fiber, 0g sugar), 1g protein

Created by Whole Foods