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!
📖 Recipe
Sunflower Seed Dip
Ingredients
- ½ cup coarsely chopped red bell pepper Just cut into chunks to make your blender's life easier. No need to dice finely or anything like this.
- 4 cloves garlic peeled, or more for more garlicky
- 1 ½ cups sunflower seeds soaked in hot water for 15 to 20 minutes, then drained
- ½ cup water NOT the soaking water - new water!
- ⅓ cup lemon juice 1-2 lemons, depending on how juicy they are
- 3 tablespoons dried dill or more, to taste
- 2 tablespoons olive oil
- 1 teaspoon sriracha sauce
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Add the peppers and onions to the blender and pulse until they're at pretty well chopped. Add the remaining ingredients to your blender, and blend until you have a smooth mixture. Depending on your blender, this might take some time. Stop to scrape down the sides of the blender jar and give the motor a rest. Just keep blending and resting until you have a smooth, creamy dip.
- Taste and adjust the flavor. Add more lemon, dill, salt, etc, if needed, then blend and taste again.
- Transfer the dip to a serving bowl and serve garnished with some fresh dill and a lemon wedge. Serve with veggies and crackers for dipping.
Got a question? Tried this recipe? Leave a reply!