Bowl of Dilly Vegan Sunflower Seed Dip with carrots, celery, and crackers
Print

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.
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 118kcal
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