Vegetarian Dip Recipes With Homemade Breadsticks

Green goddess and red devil dips with homemade breadsticks and veg

  • serves 12
  • Easy

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


Watch our 20-second video for the easiest way to stone an avocado…



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


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


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


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


  • 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.

Discover our best picnic recipes here...

Japanese Scotch Egg Recipe

Nutritional Information

  • Kcals 228
  • Fat 12.2g
  • Saturates 3.2g
  • Carbs 21g
  • Sugars 3g
  • Fibre 3.3g
  • Protein 7g
  • Salt 0.6g