Cheezey Jalepeno Party Dip - My Vegan Cookbook

Cheezey Jalepeno Party Dip

  • COOK
    0 Mins
  • PREP
    5 Mins
    5 Mins

A cheezey party dip with a kick of pickled jalapeno pepper.

Original Release Date: December 7, 2011

Nutritional Facts
Servings 8Serving Size 1/4 Cup




  • 1/4 Cup Sun-Dried Tomatoes
  • 2 Tablespoons Water
  • 1/2 Cup Blanched, Slivered Almonds
  • 1/4 Cup Pine Nuts
  • 1 Teaspoon Sugar
  • 1 Teaspoon Sea Salt
  • 1/3 of a 14 oz. Block of Firm Tofu, Well Drained
  • 2 Tablespoons Nutritional Yeast Flakes
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Coriander
  • 1/8 Teaspoon Cardamom
  • 2 Spring Onions, Minced
  • 1 Medium Carrot, Finely Grated
  • 1 to 2 Tablespoons Pickled Jalapeno Peppers


Dice the tomatoes and place the dried tomatoes and water into a coffee cup and cover with a small plate. Zap in the microwave for 45 seconds and let steep for 5 minutes to soften the tomatoes.

While the tomatoes are softening, place the almonds, pine nuts, sugar and salt into a food processor and blend for 2 minutes or until the mixture starts to form clumps.

Next, place the tofu, yeast flakes, apple cider vinegar, onion powder, coriander and cardamom spice into the food processor and blend an additional 2 minutes. Pour this out into a mixing bowl and place onion, carrot, jalapeno pepper and tomatoes and mix together with a spoon. Place in the fridge covered until ready to serve.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.