My F&W
quick save (...)

Sunflower Seed Dip with Dill

  • FAST

The Good News Sunflower seeds, the base for this smooth, nutty dip, are an excellent source of vitamin E. Ani Phyo says, "This is more than just a dip—I also like to eat it wrapped in a piece of lettuce, or scooped on top of a salad with a drizzle of olive oil."

  1. 2 cups unsalted shelled raw sunflower seeds (10 ounces)
  2. 3/4 cup dill sprigs
  3. 2 tablespoons fresh lemon juice
  4. 2 garlic cloves
  5. 1/2 cup plus 2 tablespoons water
  6. Kosher salt and freshly ground pepper
  7. Crudités, such as raw carrots, endives, radishes and peppers, for serving
  1. In a food processor, combine the sunflower seeds with the dill, lemon juice, garlic and water and process until smooth and creamy. Season with salt and pepper and serve with the crudités.
Make Ahead The dip can be refrigerated in an airtight container for up to 3 days. Notes One Serving 323 cal, 27 gm fat, 2.7 gm sat fat, 10 gm carb, 3.6 gm fiber.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.