It’s getting too hot to cook here in Baltimore. We’ve been stuck in the high nineties all week. So what to do for lunch? No way I’m turning on the stove right now, nevermind the oven.
This easy dip has been a lifesaver. Soaked sunflower seeds and sun-dried tomatoes go beautifully with fresh garden basil, lemon juice and black olives. It’s delish served cold on crackers or bread. To make a sandwich, just smear some on and add your fave toppings, like lettuce, fresh tomato, zucchini or Torkury deli slices.
The quick and simple recipe for Sunflower Seed & Sun-Dried Tomato Dip is guest-posted over at Sister Eden’s blog. Check it out to save yourself from turning on the heat in the kitchen this summer! This dip is also great for parties, potlucks, picnics and plain old snacking! Enjoy!