Nutmeg 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 a single 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 leaning on any warm spices. That matters because so many store-bought dips and flavored nut butters sneak in spice blends that can include unwanted additions, so making your own puts you fully in control of every ingredient. The lemon zest is the real star here, lifting the earthy depth of the sunflower seed butter into something that tastes almost gourmet. A splash of water stirred in at the end lets you dial the consistency from thick and spreadable to a looser, scoopable dip — whatever works best for your crowd. It's the kind of snack that looks effortless on a plate but tastes like you actually thought about it.
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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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