Active Time
Total Time
10 MIN
Serves : 6

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

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.

Make Ahead

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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