Mushroom Free Celery Sticks with Lemon Sunflower Butter
Crisp, cool celery meets a bright, creamy dip that's genuinely hard to stop eating. The lemon sunflower butter comes together in minutes — just stir sunflower seed butter with fresh lemon juice, lemon zest, olive oil, salt, and pepper until silky smooth. A splash of water can loosen it to your preferred consistency, whether you want a thick spread or a lighter dipping sauce. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden fungi or worry about cross-contact from processed dips that sometimes sneak in unexpected extras. The citrus zest is the real secret weapon, cutting through the richness of the sunflower butter and making the whole thing taste fresh and lively. It works beautifully as a snack, an appetizer, or a light side, and the dip stores well if you want to prep it ahead for the week.
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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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