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Green goddess and red devil dips with homemade breadsticks and veg

Published: July 25, 2016 at 8:49 AM

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Serves 12

Easy

Total time: 30 mins

+ proving

0 reviews

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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

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal228
• fat12.2g
• saturates3.2g
• carbs21g
• sugars3g
• fibre3.3g
• protein7g
• salt0.6g

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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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