Dilly Sunflower Seed Dip

Dilly Sunflower Seed Dip is perfect for crackers and veggies at your next party. Soaked, raw sunflower seeds are the star of this hearty, nut-free vegan dip.

Sunflower Seed Dip

If you know me, you know that I. LOVE. DILL. Specifically, I love ranch seasoning, which is basically just dill, onion, and garlic. Despite having some ranch flavors in the mix, though, I wouldn’t call this Dilly Sunflower Seed Dip a ranch dip.

It’s doing its own thing. Don’t try to force this dip into a category. Just spread it into a bowl, and devour it!

Soaking Your Sunflower Seeds (and what kind to use)

Just like when you make a cashew-based sauce or dip, soaking your sunflower seeds is mission critical. Raw sunflower seeds take on liquid and get easier to puree when you soak, so this is not a skippable step.

If you can find raw sunflower seeds for this recipe, definitely use them. Roasted sunflower seeds will medium work, but you won’t get as smooth a texture as you will with raw.

Soak roasted seeds, too, and skim off any skins or debris that floats to the top of the bowl before you drain – that will help the texture out a bit.

Sunflower seeds will not get as smooth as cashews, no matter how much you blend them. This dip is deliciously creamy, but it does have a bit of texture from the seeds, which gives it almost a pâté-like feel.

If you want a dip that’s totally smooth, I recommend using raw cashews instead.

How to Make Dilly Sunflower Seed Dip

Like most of my dips and spreads, this is a blender recipe, because why do work by hand that your blender can do for you?

To make this dip, you just soak your sunflower seeds in hot water for 15-20 minutes, then drain. Once you’ve got your seeds ready, toss them into the blender with the rest of your dip ingredients.

A high speed blender certainly helps here, but you can get a nice, smooth dip with a regular blender. Just don’t give up! Keep blending, scraping down the sides of the blender as needed, until you have a nice puree.

Transfer your dip to a small serving dish, chill, and serve with crackers and veggies for dipping. Easy peasy!

Dilly Sunflower Seed Dip

Dilly Sunflower Seed Dip is perfect for crackers and veggies at your next party. Soaked, raw sunflower seeds are the star of this hearty, nut-free vegan dip.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Vegan

Keyword: sunflower pate, sunflower seed dip, vegan pate

Prep Time: 20 minutes

Cook Time: 0 minutes

Chilling Time: 30 minutes

Total Time: 50 minutes

Servings: 12

Calories: 118

Author: Becky Striepe

Ingredients

• 1 1/2 cups raw sunflower seeds – soaked in hot water for 15-20 minutes, then drained
• 1/4 cup lemon juice – 1-2 lemons, depending on how juicy they are
• 1/2 cup water – NOT the soaking water – new water!
• 1 tablespoon olive oil – optional, but recommended
• 1/4 teaspoon celery salt
• 2 tablespoons dried dill – or more, to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon sriracha sauce
• 1 tablespoon soy sauce
• 1/2 cup coarsely chopped bell peppers – any color you like – chopping helps it blend up smoothly
• 1 plum tomato – chopped, for garnish

Instructions

• Put all of the ingredients except the tomato into your blender and puree until as smooth as possible. This is going to take a while, and if you’re using a regular blender, you’ll need to stop to scrape down the sides of your blender and give the mixture a stir several times as you’re blending. Just be patient, and keep on blending until the dip reaches the creaminess that you’re looking for.
• Transfer the dip to a serving bowl and chill for at least 30 minutes. Garnish with the chopped tomato just before serving.
  

Nutrition

Calories: 118kcal

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