Peanut Free Celery Sticks with Lemon Sunflower Butter
Crisp, fresh 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, zest, olive oil, salt, and pepper until smooth, thinning it out with a splash of water if you want a looser consistency. Sunflower seed butter does all the heavy lifting here, delivering that rich, nutty flavor and satisfying creaminess without a single peanut or tree nut in sight. For anyone navigating snack time with strict allergen concerns, this is a huge win — no label-scanning, no "may contain" anxiety, just clean, simple ingredients you can trust. The lemon zest is the secret weapon, cutting through the richness and giving the dip a fresh, almost sophisticated edge that makes it feel way more elevated than a basic snack. It works equally well as a party platter centerpiece or a quick weekday bite straight from the fridge.
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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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