I've been going through my pantry trying to figure out how to use all of the things that I've just been carrying around for far too long! Today I've come across an entire jar of sunflower seeds. The problem with sunflower seeds is that I'm honestly just not that fond of them. A lot of people feel differently and obviously I originally bought them for some purpose. Although, I haven't used them since because I'm just not particularly into snacking nuts. So, in an attempt to actually use all of the things that I don't use, I'm making Sunflower Seeds Avocado Dip.
Avocado dip is one of my favorite recipes. It's quick and easy to toss together and vaguely tastes like a cross between hummus and guacamole. I ordinarily use walnuts, instead of sunflower seeds. Although the flavor profile is similar enough to work! Plus, I added in a serrano for good measure.
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Variations of Sunflower Seeds Avocado Dip
I don't always use sunflower seeds to make avocado dip. Although I do tend to use a lot of serranos and other hot peppers. The creaminess of the avocados and Greek yogurt pairs incredibly well with spicy foods. I often use it in combination with hot sauce on things like burritos and scrambled eggs. So, it makes sense to skip a step and just add peppers to the avocado dip from the get go.
Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
Serve chilled. It's perfectly fine at room temperature and can be served immediately in a pinch. Although I would recommend refrigerating for about an hour.Avocado dip is also a great meal to make ahead of time and keeps without discoloration for about a week. Garlic, lime juice, salt, and olive oil all serve as natural preservatives. So, while avocados tend to go bad rather quickly, the natural browning and spoiling process is vastly reduced in this recipe. It keeps incredibly well.
This Page Contains Edited Images
As a general rule, I don't like to edit my images and I am firmly against alteration of images in food blogs. It's not something that we generally think about when it comes to recipes. But food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm as anything else! Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes.
Because of this, I try very hard not to alter any of my photos. I like to take photos with natural sunlight during the day. Ordinarily this is very true to color and I don't edit the photos at all. However, since my place is very warm with a lot of yellow lighting, sometimes my camera overcompensates and ends up with an unnatural blue tone. In the following images on this page, I adjusted the levels and hue to try and make this more true to color. In the interest of transparency, these are the before and after photos.
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