6 sheets phyllo dough
2-3 tablespoons melted butter
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4 ribs celery
1 tablespoon butter
½ cup water
¼ teaspoon salt
Several good grinds of black pepper
Splash of port
2 green onions, chopped
¼ cup almond butter
Heat oven to 375 degrees. Lightly butter cookie sheet.
Layer 6 full sheets of phyllo, buttering between the sheets. Lightly salt the top sheet. Cut into 1-inch strips. and transfer to baking sheet. Bake until strips are crunchy and golden brown. Remove from baking sheet, allow to cool.
For the sauce: Place butter in a heated pan. Add celery, cook 5 minutes. Add water, cover pan. Add salt and pepper, cover and reduce to a simmer; cook 12-15 minutes or until celery is soft. Remove celery, reserve liquid. Place braised celery in a food processor with 2 teaspoons of the reserved cooking liquid and splash of port wine; blend until smooth. Add chopped scallions and almond butter. Blend until nicely mixed. If the dip is too stiff, add a bit of the cooking liquid to loosen. The final consistency should be smooth and creamy. Place in a bowl, garnish with a bit of scallion tops.
To finish: Garnish entire plate with finely diced scallions, celery tops and diced Twizzlers.