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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

Ani Phyo
June 2008

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Recipe Summary

total:
10 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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