I'm a big fan of this creamy sunflower seed dip! It's perfect for veggies, crackers, or chips at snack time. Sunflowers aren't just for throwing in baking and feeding to birds. They can be incorporated in delicious vegan recipes, too! I bet you could also switch this out with whatever dairy dip is in your kids' lunch, and they probably won't even know! Sunflower seeds are one of the healthiest hunger curbing foods packed with vitamin E. You can read more about that here.
I paired this with some other bright and delicious dips, and you can see how to make them all in this video below. Get dippin'!
creamy sunflower seed dip
This delicious and creamy dip makes a light and healthy appetizer when paired with chips and veggies!
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Servings: cups
Ingredients
- 1 C raw sunflower seeds, soaked for 20 minutes in hot water
- ½ C fresh water
- ¼ C olive oil
- 3 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ⅓ C packed fresh dill
- ⅓ C packed fresh basil
- ⅓ C packed fresh parsley
Instructions
- Put all ingredients except the herbs in a high-powered blender. Blend until very smooth. You may need to stop the blender to scrape down some of the sunflower seeds from the sides. Do that, then just run the blender again. Pour the mixture into a bowl and stir in the fresh herbs.
- Refrigerate the dip for 1 to 2 hours before serving.
Kathryn Grace
I never heard of such a combination, but I'm eager to try it, as we are working to reduce our reliance on dairy at our house. Your photograph surely makes it look delicious, and the ingredients in the recipe make my taste buds tingle.
This is today's Recipe of the Day on a Facebook page I manage called Cooking with Whole Grains & Real, Whole Foods. Maybe it will bring you a few extra hits today.
Thanks for a most intriguing recipe!
Lauren Toyota
I will go check it out on FB! Glad you stumbled across the recipe. It's delish! Thanks!
Emily
I have a giant container of roasted sunflower seeds that I really need to use. Do you think this recipie would work with roasted ones as well?
mo
I made Jenny Mustard's creamy cremini one-pot-pasta using this instead of the tahini and oh my fucking god!!!!!!
P.s. Loving the new 'comments' font