MSG Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery paired with a bright, tangy dip is one of those snacks that feels effortless yet genuinely satisfying. The star here is a homemade sunflower seed butter blended with fresh lemon juice, lemon zest, and a drizzle of extra virgin olive oil — it's creamy, citrusy, and surprisingly addictive. Because every component is made from scratch with whole, simple ingredients, there's no need to squint at a label wondering what's hiding in a store-bought dip or spread. Monosodium glutamate tends to sneak into packaged condiments and flavored snack dips, so whipping up your own version like this is the cleanest way to keep things worry-free. The sunflower seed butter brings a rich, nutty depth without any of the additives that often come along for the ride in commercial nut or seed butters. A pinch of sea salt and black pepper round everything out, keeping the flavor honest and fresh. It works beautifully as an afternoon snack, a party platter addition, or a light appetizer that comes together with almost zero effort.
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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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