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
- 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
- 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.