Vegetarian

Sunflower Lemon Dill Pate (raw) takes 10 minutes to prepare.

Sunflower Lemon Dill Pate (raw) takes several minutes to cook.

Sunflower Lemon Dill Pate (raw) makes 4 servings.

The ingredients for Sunflower Lemon Dill Pate (raw) are:

Sunflower Seeds
Garlic
Parsley
Lemon
Dill, dried
Olive Oil
Salt

Here is how you make Sunflower Lemon Dill Pate (raw):

SUNFLOWER LEMON DILL PATEEquipment needed: Food processor.Ingredients (makes about 1 cup):1 1/2 C sunflower seeds, soaked2-3 cloves garlic, to taste1/2 C parsley, chopped or broken upjuice of 1 lemon2 T dry dill2 T olive oil1/2 tsp saltProcess all till smooth.Notes:* Put the garlic in the food processor first for maximum blending effect.* You can use unsoaked sunflower seeds for this, but you will need to addabout 1/4 C of water, a little at a time, to reach a smooth consistency.* Like the chickless salad, this pate is great on top of salads, as a dipfor veggie sticks, or try wrapping some up in a lettuce or collard leaf fora quick meal or snack.Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user MARYLEA21.

The nutritional information for Sunflower Lemon Dill Pate (raw) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 350.5

• Total Fat: 30.8 g
• Cholesterol: 0.0 mg
• Sodium: 492.9 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 5.9 g
• Protein: 10.0 g

The dietary needs meet for Sunflower Lemon Dill Pate (raw) is Vegan