Roasted Artichoke & Celery Root Dip by Leslie Durso

This Summer be anything but predictable when it comes to food at your party. Try a new ingredient like celery root. It may look very strange, but it tastes phenomenal! I had so much fun making this recipe with my friend Gigi, make sure to watch our video below.

Roasted Artichoke & Celery Root Dip

serves 12

18 oz  frozen artichoke hearts (quartered)

2 whole celery roots (peeled and cubed)

6 whole cloves of garlic

3/4 cup unsweetened almond milk

3 – 4 tbsp. extra virgin olive oil

4 – 5 stems of thyme

Salt & Pepper to taste

serve with fingerling potatoes, crackers, celery, whatever your heart desires 🙂

Preheat your oven to 425 degrees

Toss the peeled and cubed celery root with a couple tbsps of olive oil, salt and pepper. Place on a cookie sheet with the peeled garlic and thyme. Roast in the oven for 10 minutes. Add the artichoke hearts to the pan and lightly toss. Continue to roast for another 5-10 minutes or until the veggies are fork tender and have golden edges.

Remove tray from the oven and carefully transfer to your food processor. (you probably have to do this step in a couple batches) Pulse until the artichoke and celery root have broken down. Add a tbsp or so of olive oil and a few tbsp. of almond milk. Continue to pulse until you get a nice dip consistency. Adding more almond milk if necessary. Serve warm or cold with your favorite dippers.

Check out this fun video of me and Gigi having a ball making this dish at her house 🙂