½cuproasted salted sunflower seeds out of the shellor more if needed
3green onionsthinly sliced including green part
Preheat oven to 350°.
Grate the cheese into a medium sized bowl. Gently stir in the flour with a fork.
To the bowl, add the next three ingredients ending with the sour cream. Stir with a wooden spoon until completely combined.
Evenly spread the dip into a pie plate (approx 8-9" works).
Sprinkle the sunflower seeds around the edge of the pie plate creating a 1-2" thick band.
Fill the center with the green onions.
Sprinkle with a little paprika for color, if desired.
Bake at 350° for 30 minutes until golden.
Roasted salted sunflower seeds notes.
In my grocery store, they're typically near the nuts, baking or popcorn section of the store. Sometimes they'll be in the baking aisle or even available to buy in bulk.
If the sunflower seeds have an "off" or paint like smell, don't use them as it will affect the taste of the dip.
Make ahead. Pepped up cheese bake can be made the day before or the day you plan to serve it. Add the sunflower seeds and onions right before baking.Storing. Refrigerate until ready to serve. Also refrigerate any leftovers either in the original pan covered with plastic wrap for up to three days.Freezing. I don't recommend freezing this cheese dip.