Sun seed spread^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sunflower seeds |
| ½ | cup | HOT COOKED MILLET OR RICE |
| ¾ | cup | Water |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Onion powder |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Dill weed or seed |
| ⅓ | cup | Lemon juice |
Directions
BLEND all until smooth. Serve on crackers, bread, as a vegetable dip or as a sour cream for baked potatoes. ADd 2 tablespoons water while blending to make a dip. Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or health food stores.
Submitted By CAROLYN SHAW On 09-27-95