Sunflower seed dip with lots of dill, garlic, and lemon has a texture that's like a cross between a dip and a pate. Serve it with crackers or veggies for a flavorful appetizer or snack!
Servings 8
Author Becky Striepe
Ingredients
½cupcoarsely chopped red bell pepperJust cut into chunks to make your blender's life easier. No need to dice finely or anything like this.
4clovesgarlicpeeled, or more for more garlicky
1 ½cupssunflower seedssoaked in hot water for 15 to 20 minutes, then drained
½cupwaterNOT the soaking water - new water!
⅓cuplemon juice1-2 lemons, depending on how juicy they are
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.
Notes
Soaking the sunflower seeds helps soften them so they blend up smoothly, so please don't skip this step! Chopping the garlic and peppers before adding everything else will help you avoid scooping up a big hunk of garlic or pepper when you're expecting smooth, creamy dip. Leftover sunflower seed dip will keep for 3 to 4 days in a sealed container in the refrigerator.