Carrageenan Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery sticks meet a bright, creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in one bowl — just sunflower seed butter, fresh lemon juice and zest, olive oil, salt, and pepper — and the result is tangy, nutty, and surprisingly rich without being heavy. For anyone navigating store-bought dips and spreads, carrageenan is one of those sneaky additives that shows up constantly as a thickener or stabilizer, making even "simple" products feel risky. Every ingredient here is straightforward and whole, so you know exactly what you're dipping into. A splash of water can loosen the dip to your preferred consistency, making it easy to customize whether you want something thick enough to spread or smooth enough to scoop. It works beautifully as a snack, a lunchbox addition, or a light appetizer that looks far more put-together than the effort required.
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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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