Heat the oil in a large skillet over medium heat. Once hot, add the minced onion and garlic, and sautée until the onion starts to caramelize. Make sure it starts to brown as it will add a lot of flavors.
Add the spinach and cook for 5-7 minutes, or until it is cooked and almost no water remains in the skillet.
Remove from heat and transfer to a food processor. Add the toasted sunflower seeds, oil, nutritional yeast, tomato paste, basil, lime juice, and salt. Process for about 5 seconds, you don’t want to process too long to keep some crunch from the sunflower seeds.
Taste and adjust the saltiness to your liking and chill in the refrigerator for a few hours before serving. Top with sunflower seeds and serve with raw veggies, crackers, etc.
This spinach dip will keep for up to 3 days in the refrigerator.