Charred Spinach and Roasted Sunflower Seed Dip

Name: Charred Spinach and Roasted Sunflower Seed Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (105 g) raw sunflower seeds (hulled); 10 oz (280 g) fresh spinach (loosely packed), roughly chopped; 2 garlic cloves, minced; 2½ tbsp (37 ml) fresh lemon juice; ⅓ cup (80 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) freshly ground black pepper; ¼ tsp (½ g) smoked paprika (optional)

From the MyKitchenBank Kitchen

A smoky, nutty Mediterranean dip featuring charred fresh spinach and roasted sunflower seeds blended with garlic, lemon juice, and olive oil. The high-heat charring brings out deep caramelized flavors while keeping the dip bright and grounded. Serve with pita, vegetables, or crackers.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: About 1⅓ cups (320 ml)

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Steps

Before you start

Have all ingredients measured and ready (mise en place)
Use a large skillet or cast-iron pan for best charring
Toast the sunflower seeds first so they're fragrant and ready to blend

1
Toast the sunflower seeds
- Place the 0.75 cup (105 g) sunflower seeds in a large dry cast-iron or stainless steel skillet over medium-high heat.
- Stir frequently with a wooden spoon for 4–5 minutes until they turn golden brown and smell fragrant and nutty.
- You'll hear them pop slightly.
- Transfer them to a small bowl to cool for 2 minutes.
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Ready when: Seeds are golden brown and emit a strong nutty aroma
Tip: Stir constantly to avoid scorching; they can go from toasted to burnt quickly
2
Char the spinach
- Return the same skillet to high heat (don't wipe it).
- Once the pan is smoking lightly, add the 10 oz (280 g) roughly chopped spinach in two batches, pressing it down with the spoon after each addition.
- Let it sit undisturbed for 2 minutes per batch so the bottom chars dark green to black.
- Stir and add the second batch, then char for another 2 minutes.
- The spinach should be very soft and have blackened edges.
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Ready when: Spinach is very soft with dark, blackened edges; liquid has mostly evaporated
Tip: Don't stir constantly—let it sit to develop the char. The darkening is intentional and adds smoky depth
3
Combine charred spinach and garlic
- Add the 2 minced garlic cloves to the hot spinach.
- Stir for 30 seconds to toast the garlic slightly and distribute it throughout.
- Remove from heat and let cool for 1 minute in the pan.
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Ready when: Garlic is fragrant and integrated into the spinach
Tip: The residual heat toasts the garlic without burning it
4
Blend the dip
- Transfer the charred spinach, cooled sunflower seeds, 2.5 tbsp (37 ml) lemon juice, and 0.33 cup (80 ml) olive oil to a food processor.
- Pulse 8–10 times until the mixture reaches a chunky spread consistency with some texture still visible (not a completely smooth puree).
- If you prefer a smoother dip, continue pulsing for 15–20 seconds total, adding 1 tbsp olive oil at a time if it seems too thick.
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Ready when: Dip is chunky and spreadable, not a smooth puree (unless you prefer smooth)
Tip: Pulse in short bursts rather than continuous blending to keep some texture and prevent overworking the mixture
5
Season and finish
- Transfer the dip to a serving bowl.
- Season with 0.5 tsp (3 g) kosher salt, 0.25 tsp freshly ground black pepper, and 0.25 tsp smoked paprika (optional, but recommended for extra depth).
- Taste and adjust salt or lemon juice as needed.
- Drizzle with an extra 1 tbsp olive oil on top before serving.
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Ready when: Dip is well seasoned and balanced in flavor
Tip: Taste before serving; the lemon and salt can be adjusted to your preference—this dip should be bright and well-seasoned

Good to know

Tips

The char on the spinach and toasted seeds are the soul of this dip—don't skip the high-heat steps. Dark edges are good, not a mistake.
If you don't have a cast-iron skillet, a stainless steel or carbon steel pan works well; avoid non-stick pans as they don't char as effectively.
Serve this dip with warm pita bread, crispy crackers, raw vegetables (carrots, radishes, cucumber), or roasted chickpeas for texture contrast.
For a creamier dip (if serving at a gathering), blend in 2–3 tbsp Greek yogurt or labneh after the initial blending, though this mellows the smoky intensity slightly.

Make ahead

The dip can be made up to 3 days ahead. Store it covered in the refrigerator, and stir in an extra drizzle of olive oil before serving if it seems dry.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: covered, up to 3 days. Freezer: up to 1 month (thaw in the fridge overnight; the texture will be slightly softer). To reheat: bring to room temperature or warm gently in a small saucepan over low heat, stirring often, then drizzle with fresh olive oil.

Substitutions

raw sunflower seeds (hulled) → Roasted pumpkin seeds (pepitas) or raw walnuts (toasted). Use the same weight. Walnuts will be earthier; pepitas will be slightly more subtle
fresh spinach (loosely packed) → Fresh kale (stemmed and chopped) or Swiss chard. Char for the same time; kale will yield a darker, more robust dip
fresh lemon juice → Fresh lime juice. Use the same amount for a brighter, slightly different citrus note
extra-virgin olive oil → Sunflower oil or neutral vegetable oil. The dip will be less flavorful; add a small pinch of salt to compensate