Sunflower Seeds Spinach & Artichoke Dip

dips & sauces sides sunflower seeds
Sunflower Seed Spinach & Artichoke Dip
YIELDS 8 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin & Sunflower Seeds


  • 1½ cups Go Raw Sprouted Sunflower Seeds, plus 2 tbsp for topping
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • juice of 1 lemon
  • ¾ cup hot water water
  • salt & pepper, to taste
  • 1 cup steamed spinach
  • 1 jar marinated artichokes, drained & roughly chopped
  • ½ cup chopped green onions
  • 1 tbsp olive oil


  1. Preheat the oven to 400 degrees.
  2. Add the Sprouted Sunflower Seeds, nutritional yeast, garlic, lemon juice, hot water, and salt and pepper to a food processor. Process until smooth and creamy.
  3. Add the steamed spinach, marinated artichokes, and green onions to a square baking dish. Add sunflower seed mixture and mix until combined. Cover with foil and bake for 20 minutes, removing the foil halfway through.
  4. Remove from oven and top with a drizzle of olive oil, the 2 tbsp of Sprouted Sunflower Seeds, and salt and pepper. Serve warm.

Recipe and photo by Dana Plucinski

Products used in this recipe

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