Ingredients
- 2 Cups Sunflower Seeds, Toasted
- 1 Cup Spinach Leaves
- ½ Cup Parsley Leaves
- ¼ Cup Dill Fronds
- ¼ Cup Olive Oil
- 1 Cup Water, More If Needed To Start Blending
- 1 Clove Garlic, Roasted
- Salt, To Taste
- Lemon Juice, To Taste
- ½ Cup Greek Yogurt
Directions
- Place all ingredients except the salt, lemon, and yogurt into a blender. Begin blender on medium speed and ensure that there is enough liquid to get the mixture blending. If not, add water until it just gets started. Blend this mixture on High Speed for 5 minutes. You want to make sure that it is smooth and that the greens had a chance to cook into the mixture. Pass this mixture through a fine mesh strainer with a rubber spatula into a mixing bowl.
- Once the mixture is passed through a strainer, allow to cool for 1 hour in the fridge. Once cooled, fold in the greek yogurt and season with salt and lemon juice. This dip is great as a dressing, served with raw vegetables, or spread on some good quality sourdough!
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