Capsaicin Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery gets a serious upgrade here with a creamy, tangy dip that's made entirely from pantry-friendly ingredients. The lemon sunflower butter comes together in minutes — just stir sunflower seed butter with fresh lemon juice, lemon zest, olive oil, salt, and black pepper until silky smooth. It's bright, nutty, and rich without leaning on any heat-based spices, making it a genuinely satisfying snack for anyone who needs to avoid capsaicin entirely. So many store-bought dips and flavored spreads sneak in chili, paprika, or cayenne, which can make even simple snacking feel like a minefield — this one keeps things completely clean. The sunflower seed butter gives the dip a satisfying body and a subtle roasted flavor that pairs beautifully with the natural crunch of fresh celery. A splash of water can loosen it to your preferred consistency, whether you want something thick enough to spread or light enough to dip. It's the kind of effortless, feel-good snack that works for an afternoon pick-me-up, a lunchbox addition, or a crowd-friendly appetizer platter.
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Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
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