Bacon Grissini with Avocado Dip

Ingredients for 25 servings

For the grissini

  • 125 g QimiQ Sauce Base
  • 1/2 packet Dried yeast
  • pinches Sugar
  • 180 g Wheat flour
  • 1/2 tsp Baking powder
  • 50 g Butter, softened
  • pinches Salt
  • Black pepper, ground
  • 2 small pinches Paprika powder
  • 100 g Smoked bacon, finely diced

For the dip

  • 250 g QimiQ Classic, unchilled
  • 1 Avocado
  • 100 g Natural yoghurt
  • 1/2 Red pepper, diced
  • Salt
  • Black pepper, ground
  • 1 small pinch Chili pepper powder
  • 1 Lime, juice, and finely grated zest


  1. For the grissini: mix the QimiQ Sauce Base, yeast and sugar together well.
  2. Combine the flour, baking powder and seasoning in a mixing bowl.
  3. Add the yeast mixture, soft butter and bacon and knead with the dough hook attachment for 2-3 minutes to a smooth dough. Allow to proof in a warm place.
  4. Roll out the dough approx. ½ cm thick, cut into strips10 cm long and 2 cm wide and roll into sticks.
  5. Arrange the dough sticks on a baking sheet lined with baking paper.
  6. Bake on a grill over indirect heat with the lid closed or in a pre-heated oven at 180°C for approx. 10 minutes.
  7. For the dip: halve the avocado and remove the pit. Scoop out the avocado flesh with a spoon and mash with a fork.
  8. Whisk the QimiQ Classic smooth. Add the avocado flesh and the remaining ingredients and mix well.

QimiQ Classic advantages

  • Binds with fluid - no separation of ingredients
  • The colour of the avocado remains longer

QimiQ Sauce Base advantages

  • Pastry becomes smooth and juicy
  • Perfect for baking