Yield: Approximately 8 2-tablespoon servings Calories: 71 Sodium: 162 mg Fat: 5 g Protein: 1 g Cholesterol: 0 mg
2 tablespoons dry-roasted sunflower seeds
3/4 cup pitted green olives (not pimento-stuffed), drained
2 teaspoons minced garlic
2 1/2 tablespoons good quality olive oil
1/4 teaspoon finely grated lemon peel
1/4 teaspoon freshly-squeezed lemon juice
1/2 teaspoon dried basil leaves
3/4 cup low-fat mayonnaise
In a small food processor, process the sunflower seeds until very fine. Remove 1 1/2 teaspoons of the processed seeds and place in a small bowl, save the remainder for another use. Clean the bowl of the food processor. Add the olives and process until pureed.
To the olives in the processor, add back the 1 1/2 teaspoons sunflower seeds and all the remaining ingredients except the mayonnaise. Process well to fully combine.
In a small mixing bowl, stir together the olive mixture and the mayonnaise until well blended. Transfer to a serving bowl. Serve at room temperature.