Ingredients
For 25 servings
For the grissini
125g
QimiQ Classic, room temperature
0.5package
Dried yeast
pinch(es)
Sugar
180g
Wheat flour
0.5tsp
Baking powder
pinch(es)
Salt
Black pepper, ground
2small pinch(es)
Paprika powder
50g
Butter, softened
100g
Smoked bacon, finely diced
For the dip
250g
QimiQ Classic, room temperature
1
Avocado(s)
100g
Natural yogurt
0.5
Red bell pepper(s), diced
Salt
Black pepper, ground
1small pinch(es)
Chilli pepper powder
1
Lime(s), juice and finely grated zest
Preparation
- For the grissini: whisk the unchilled QimiQ Classic smooth. Add the yeast and sugar and mix well.
- Mix the flour with the baking powder and spices and place into a mixing bowl.
- Add the yeast mixture, soft butter and bacon and knead 2-3 minutes using a dough hook. Cover and allow to rest.
- Roll out the dough approx. ½ cm thick. Cut into strips of 10 cm in length and 2 cm in width and roll into sticks.
- Arrange the dough sticks on a baking sheet lined with baking paper and bake in a preheated oven at 350 °F for approx. 10 minutes.
- For the avocado dip: halve the avocado and remove the stone. Scoop out the avocado with a spoon and mash with a fork.
- Whisk the unchilled QimiQ Classic smooth. Add the avocado and the remaining ingredients and mix well. Season to taste.
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