2 tbsp  hemp butter (Butter Recipe see below)

2 small cloves garlic

1 red bell pepper

1 tbsp chopped sweet onion (possible to do without it)

1 Juice of half a lemon

1 cup sprouted sunflower seeds

1 tbsp nutritional yeast flakes

1 tsp garlic powder

1/2 tsp paprika

Sea Salt, to taste (I used quite a bit)

Pepper, to taste

Hemp Butter ​Ingredients

2 tbsp Toledo Hemp Center Hemp Oil

1 cup Toledo Hemp Center Hemp Hearts

Hemp Butter Directions​

Combine Hemp Hearts and Hemp Oil in a blender or food processor.

Blend on high for 2-3 minutes, or until creamy.

Try adding 4-5 dates or a few tablespoons of honey for a slightly sweeter batch. For easier spreading, add a bit more hemp oil

Cheesy Hemp Dip Directions

Combine hemp butter and all other ingredients in the food processor. I made mine in a magic bullet, it worked fine. (If using a bullet though, blend the wetter ingredients first, then add in the sunflower seeds and stir in the hemp seed butter at the end). Add garlic powder before salt so you can adjust the saltiness accordingly.

Recipe courtesy of Jennifer and Jaclyn at sketch-free vegan eating.

Store in a sealed container in the refrigerator.

Chef’s Notes

This dip is really good with celery, crackers, tortilla chips, in sandwiches and on top of salads!

Yield: 1 Big Batch