Use this low-calorie, low-fat spread recipe on sandwiches or appetizer crackers.
Scrub celery root under cold running water. Using a peeler or paring knife, peel root. Shred into a medium mixing bowl.
Stir in mayonnaise dressing, vinegar, dill (reserve several pieces for garnish), sugar, salt, and, if desired white pepper. Cover. Chill at least 1 hour or up to 24 hours.
Stir before serving. Transfer to a chilled serving bowl or individual ramekins. Top with reserved dill. Serve with assorted crackers. Makes about 1-1/2 cups.