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Ingredients
- Dill Sour Cream Dip
- 1 cup sunflower seeds, soaked for 2 hours
- 1 clove garlic, crushed
- juice of 1/2 lemon
- 1/2 avocado
- fresh dill, chopped
- fresh chives, chopped
- 4 Tbsp of water (as needed)
- salt and pepper to taste
Directions
- Using a vegetable peeler clean and remove the outer layer of parsnip and then cut into thin lengthwise strips. Place strips on a mesh dehydrator tray and dehydrate at 110 degrees until crispy. (Mine took about 2 -3 hours). Flipping them over will speed the process a bit.
- In a food processor pulse the sunflower seeds, garlic, lemon juice and water. Scrape sides and add avocado and mix until creamy. Transfer to a bowl and add fresh dill and chives, salt and pepper to taste. Garnish with chives. Serve with parsnip twists, flax crackers and/or cucumber slices and veggies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 81 | 72% |
| Total Fat 9.73g | 12% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.58g | 0% |
| Protein 4.03g | 6% |
