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Garden Layered Dip with Dehydrated Olive Soil and Celeriac Crème Fraiche Dip

This stunning Garden Layered Dip is planted like a real garden and will impress the pants off all of your dinner guests.
Course Dip
Cuisine American
Prep Time 10 minutes
Cook Time 18 hours 20 minutes
Total Time 18 hours 30 minutes
Servings 4
Calories 220kcal


  • Assorted baby vegetables cut into smaller pieces if needed
  • Assorted sprouts


  • 2 cups pitted kalamata olives
  • 2 cups torn marble rye bread


  • 2 celery roots peeled and finely diced
  • 2 cups crème fraiche
  • 2 cups mayonnaise
  • 3 sprigs rosemary leaves only
  • Zest of 1 1/2 lemons
  • Juice of 1/2 lemon
  • 1/8 tsp celery seed
  • Salt and pepper to taste



  • Preheat oven to 170 F. Spread the olives onto two baking sheets.
  • Bake with the door open a crack for 18-24 hours, or when the olives feel dry and no longer oily.
  • About 4 hours before you’re finished (the olives should still have a bit of moisture to them), add in the torn pieces of bread. Continue dehydrating until everything is very dry. Remove from the oven, transfer to a food processor and process until it forms small crumbs. Transfer to a container and refrigerate until ready to use. This can be made up to 2 days in advance.


  • Put the celery root in a medium pot and cover with salted cold water. Bring to a boil and cook until very tender, about 15-20 minutes. Transfer to a food processor and allow the mixture to cool.
  • Once cooled to room temperature, add in the crème fraiche, mayo, rosemary, zest, juice, and celery seed. Puree until very smooth then season with salt and pepper to taste.


  • Get a wooden box (I bought a cheap wooden cutlery divider and used that) and fill it with the celeriac dip. Top it with the soil until everything is covered. Then arrange the vegetables in rows, and stick the sprouts into the corners of the box like grass.
  • Serve with additional vegetables for dipping and enjoy.


Calories: 220kcal