artichoke sunflower seed dipGreat party fare served with baked chips or crackers and yet hearty enough for a pita sandwich filling.


1-15 ounce can cannelloni or other white beans, rinsed and drained

2-3 garlic cloves

1-15 ounce can artichoke hearts, drained and chopped

1/3 cup reduced fat mayonnaise

1-2 ounce jar diced pimentos

¼ teaspoon salt

juice of one lemon or lime

4 ounces feta cheese, crumbled

½ cup roasted and salted sunflower kernels


Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a Pyrex pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

Amazing Flavor is not the only plus with adding Sunflower Seeds to your favorite recipes. These tiny kernels are packed with Vitamin E, Selenium, Copper, Folic Acid, Magnesium, fiber, linoleic and oleic fatty acids. Sunflower seeds are a must in the “Food as Medicine” first aid kit!”