Mustard Dill Spread (and Dip)
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- Easy
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In this post, I’ll show you how to make a sunflower seed spread that also works beautifully as a mustard dill dip. It’s ready in 10 minutes and tastes fantastic.
This vegetarian spread is perfect as a dip for seasonal vegetables or for a picnic. Soaked sunflower seeds form the base, blending with mustard and dill into a wonderfully creamy mixture. I deliberately use neutral canola oil rather than olive oil because I don’t enjoy the olive flavor in this spread.
For another spread, try my eggplant spread. If you’d like to make the mustard too, follow my homemade mustard guide. You’ll find more recipes in my recipe collection.
You’ll find the complete mustard and dill spread recipe below.
Have fun and good luck making it!
Mustard and dill spread – What do you need to make it?
Ingredients per 250 g
| Ingredient | Grams | Percent |
|---|---|---|
| Mustard and dill spread | ||
| sunflower seeds (soaked overnight, or for 2-3 hours in boiling water) | 100 g | |
| canola oil | 60 g | |
| mustard | 45 g | |
| lemon juice | 15 g | |
| dill (fresh or frozen) | 15 g | |
| salt | 4 g | |
| pepper to taste | — | |
| zest of half a lemon | — | |
Important: This spread is only as good as the mustard you use. Choose your favorite mustard. Dijon also makes a great variation.
The equipment to make mustard and dill spread
Food processor / blender / immersion blender
Use a food processor or small blender to turn the ingredients into a creamy mixture. An immersion blender works just as well.
You’ll find my other recommendations in my equipment guide.
Make mustard and dill spread – Step-By-Step Instructions
Soak the sunflower seeds
Ideally, soak the sunflower seeds overnight in cold water. For a quicker option, pour boiling water over them and leave them to soak for 2-3 hours.
Drain the water
Drain off all the soaking water. Don’t add it to the spread, or the mixture will be too thin.
Grate the lemon zest
Finely grate the zest of half a lemon. It gives the spread a fresh flavor that goes perfectly with dill.
Juice the lemon
Squeeze the lemon. Tip: First roll it firmly on the work surface. This breaks the cell walls and releases much more juice.
Blend everything
Put the drained sunflower seeds, dill, lemon zest, lemon juice, mustard and canola oil into a food processor or blender. Blend until creamy. Scrape down the sides occasionally so everything blends evenly.
Season to taste
Season with salt and pepper. If the spread is too firm, add a splash of oil or lemon juice and blend briefly again.
Fill a jar
Spoon the finished spread into a clean jar with a lid. This helps it keep as long as possible in the fridge.
Ready to serve
Your mustard and dill spread is ready: creamy, fresh from the dill and gently flavored with mustard. Enjoy!
Frequently asked questions
What is the shelf life of mustard and dill spread?
What is the shelf life of mustard and dill spread?
The spread keeps in a sealed jar in the fridge for about 1 week. Always use a clean spoon.
Can I use fresh dill instead of frozen?
Can I use fresh dill instead of frozen?
Yes, fresh dill works even better. Frozen dill is a good alternative if you can’t get fresh. Dried dill isn’t suitable because it doesn’t provide enough flavor.
Which mustard works best in this spread?
Which mustard works best in this spread?
Use your favorite mustard. Medium-hot mustard gives a balanced flavor. Dijon makes the spread a little more refined and pungent. Whole-grain mustard adds texture. You could also try my homemade mustard.
Can I replace the sunflower seeds with other seeds or nuts?
Can I replace the sunflower seeds with other seeds or nuts?
Yes, cashews or pumpkin seeds work well too. Cashews make the spread even creamier, while pumpkin seeds add a slightly nutty flavor. The soaking time stays the same.
Can I serve mustard and dill spread as a dip?
Can I serve mustard and dill spread as a dip?
This spread makes a great dip for vegetable sticks or crackers, or a side for a barbecue. To use it as a dip, add a little more lemon juice or oil for a looser consistency.
