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."
More Dip Recipes
2 cups unsalted shelled raw sunflower seeds (10 ounces)
3/4 cup dill sprigs
2 tablespoons fresh lemon juice
2 garlic cloves
1/2 cup plus 2 tablespoons water
Kosher salt and freshly ground pepper
Crudités, such as raw carrots, endives, radishes and peppers, for serving
How to Make It
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.
The dip can be refrigerated in an airtight container for up to 3 days.
One Serving 323 cal, 27 gm fat, 2.7 gm sat fat, 10 gm carb, 3.6 gm fiber.
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