Celery Bites with Roasted Red Pepper Cream

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

Makes 24


  • 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 of celery, cut into 24 2-inch pieces
  • 6 pimiento-stuffed green olives, each cut into 4 slices


  1. 1. Purée the tofu, green onions, red pepper, beans, and mustard in a food processor until smooth; cover and chill for one hour.
  2. 2. 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