Vegetarian Dip Recipes With Homemade Breadsticks

Green goddess and red devil dips with homemade breadsticks and veg

Preparation and cooking time
- Total time30 mins
- + proving
Easy
Serves 12

Ingredients

24 mixed radishes
2 baby fennel, cut into slim wedges
3 ridged cucumbers, cut into long wedges

GREEN GODDESS DIP

1 bunch spring onions, chopped
1 lemon, juiced
1 avocado, stoned and chopped
a small bunch basil, chopped
a small bunch chives, chopped
a small bunch mint, chopped

RED DEVIL DIP

4 roasted red peppers from a jar, drained
½ clove garlic
50g walnuts, toasted
2 tbsp harissa
1 tbsp olive oil
1 lemon, juiced

BREADSTICKS

1 pack (about 500g) ciabatta bread mix
 olive oil
for dusting flour

Method

STEP 1
Heat the oven to 220C/fan 200C/gas 7. Make the dough following packet instructions, adding 2 tbsp olive oil into the mix. Allow to rise, knead lightly on a floured surface, then divide into 4. Roll each piece into a long rectangle. Cut into strips about 1½cm wide.
STEP 2
Oil 2 non-stick baking trays and put the strips onto them, twisting each one several times as you do so. Leave to prove again for 5-10 minutes, until they’ve risen a little more. Bake for about 10-12 minutes, or until golden.
STEP 3
To make the red devil and greed goddess dips, tip the ingredients for each, separately, into a food processor, whizz until smooth, then season. Serve the dips with the breadsticks and veg.