Fall, Vegetable, Side, Snack, Appetizer, Vegan, Vegetarian, Dairy Free

Slow Roasted Veggie Dip

Oooh. Kiddos, it’s cold here. For the third year in a row I’m wearing the hood from my down coat in bed at night. Sandy hit hard, but she isn’t to blame for our lack of heat. No, it’s my luck to have another negligent landlord. I hear we’ll have heat later today, until then I’m roasting as many vegetables in my oven as possible. It’s a good excuse to keep the oven on and warm up my kitchen.

Lord knows I’m a hummus addict. I make a batch every week (and if I have guests then a second batch will certainly be necessary). But as we shiver into Fall it’s time for a change in dips. There are still some cherry tomatoes at my market and when slow roasted with red onions and celery root they explode with flavor. I normally use pretzels for any and all dipping, but (again, keeping my oven running) this time I opted for flash roasted cauliflower. Burnished black at the edges, it holds up to a hearty dip.

Please, invite people over, warm your home, wear some scarves, and have a ball.

It’s pashmina season kidlets.


  • 2 Red Onions, roughly chopped
  • 1/2 pound Celery Root, cut into sticks
  • 1 pint Cherry Tomatoes
  • 1 Lemon, quartered
  • I head Garlic, cloves peeled
  • 2 sprigs Rosemary, leaves stripped
  • 4 tablespoons Spectrum Organic Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper


  1. Heat oven to 250 degrees.

  2. Place all veggies in a roasting tray.

  3. Drizzle Spectrum Extra Virgin Olive Oil over veggies, then sprinkle salt and pepper. Toss until everything is covered.

  4. Roast veggies for 3 hours, until they’re withered and soft.

  5. Remove veggies and place them in food processor. Blend until smooth, adding more Spectrum Extra Virgin Olive Oil as necessary, making the dip chunky or smooth.