Olive Magazine
Vegetarian Dip Recipes With Homemade Breadsticks

Green goddess and red devil dips with homemade breadsticks and veg

Published: July 25, 2016 at 8:49 am
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  • Preparation and cooking time
    • Total time
    • + proving
  • Easy
  • Serves 12

These green goddess and red devil dips are a great way to make your picnic more interesting and they're great as a snack with drinks

  • Vegetarian
Nutrition:
NutrientUnit
kcal228
fat12.2g
saturates3.2g
carbs21g
sugars3g
fibre3.3g
protein7g
salt0.6g
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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.

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