creamy sunflower seed dip

creamy sunflower seed dip_hot for food

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_hot for food
3.2 from 5 votes
Print Recipe

creamy sunflower seed dip

This delicious and creamy dip makes a light and healthy appetizer when paired with chips and veggies!

Course Appetizer, dip
Cuisine American, Mediterranean
Keyword dips, party dip, sunflower seed dip, sunflower seeds
Prep Time 10 minutes
refrigerate 2 hours
Total Time 10 minutes
Servings 2 cups
Author Lauren Toyota


  • 1 C raw sunflower seeds, soaked for 20 minutes in hot water
  • 1/2 C fresh water
  • 1/4 C olive oil
  • 3 tbsp lemon juice
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/3 C packed fresh dill
  • 1/3 C packed fresh basil
  • 1/3 C packed fresh parsley


  1. 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.

  2. Refrigerate the dip for 1 to 2 hours before serving.

Recipe Video

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5 thoughts on “creamy sunflower seed dip”

  1. 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!

    1. I will go check it out on FB! Glad you stumbled across the recipe. It’s delish! Thanks!

  2. 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?

  3. 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

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