Green Goddess & Red Devil Dips with h/m Grissini


Oh yeah peeps, ohhh yeeeah.

Love the evenings at this time of year, as summer’s last dalliances beckon autumn nearer.

It is our view that this is precisely the kinda food you want with you for those warm, balmy, yet slightly restless evenings.

Our respect for the fresh and zingy Green Goddess dressing at Big Potatoes is well documented. Here it is again, a little bit thicker for vegetable dunking and teamed up with a deep and fiery Red Devil dip. And served with homemade grissini no less.

This was our first (intensely satisfy) go at making grissini, the moreish, knobbly, quintessentially Italian breadsticks, and if you haven’t yet we highly recommend you do. 

50 mins + 1hr proving | serves 10-12 | a touch of effort



green goddess dip: 

1 bunch spring onions, chopped

1/2 lemon, juice

4 tbsp soured cream

1 very ripe avocado peeled and stoned

small bunch basil, chopped

small bunch chives, chopped

small bunch mint, chopped

red devil dip:

4 roasted red peppers from a jar, drained

1/2 clove garlic

50g walnuts, toasted

2 tbsp harissa

1 tbsp olive oil

1 lemon, juice


200g strong white flour

25g wholemeal flour

135ml lukewarm water

2 tbsp extra virgin olive oil + extra for brushing

1½ tsp salt

1½ tsp dried yeast

crisp, fresh veggies to serve, in this instance – 24 mixed radishes, 4 baby fennel and 4 baby cucumbers

Makin deets

Grissini up first. Mix the yeast with the water and leave for 10 minutes to allow the yeast to activate.

Sift the flour and salt into a bowl. Make a well in the centre and add in the yeastie water and the olive oil. Mix to form a soft, slightly sticky dough.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Roll the dough out to about 15cm x 20cm on a floured surface. Brush with olive oil, cover and leave to double in bulk  which will take about an hour.

Cut the dough in half across the shorter length, then cut each half into 10 strips. Stretch and roll each piece of dough to about 30cm (12″) long and place on a lightly oiled baking sheet.

When the baking sheet is full brush each piece of dough with olive oil. Leave the baking sheet in a warm place, uncovered, for about 15 minutes for the dough to rise a little again.

Bake the grissini at 200°C for between 10 and 15 minutes until the grissini are slightly brown. Place on a wire rack to cool – if you have one!

Each dip requires you simply to bung all the ingredients for that dip in the blender together and blitz em up. Chill them while you prep the veg, or until you are ready for them. You can of course get going on the dips during the last proving sesh if ya wanna.



The dips are the brainchild of Janine Ratcliffe, Olive‘s Food Editor.

We diligently followed the recipe from The Bread Kitchen for the grissini.

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