Garlic Knots With Dips

[Full recipe available here.](https://www.plantifulpalate.com/post/21-vegan-recipes-to-make-this-summer-shine#viewer-k7fa4161906)

Ingredients

For the Dough
500g strong white bread flour
1 tsp fine sea salt
2 tsp caster sugar
7g fast-action dried yeast
280ml warm water
2 tbsp olive oil

Garlicky Herb Butter
4 tbsp vegan butter
3 garlic cloves, minced
2 tbsp parsley, chopped
2 tbsp dill, chopped
1 tsp lemon zest
Pinch of salt
Optional: ½ tsp chilli flakes

Creamy Herbed Yoghurt
200g plain vegan yoghurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp fresh mint or dill, chopped
Salt & black pepper

Sweet Chilli Dip
1 red chilli, chopped
1 garlic clove, minced
2 tbsp maple syrup
1 tbsp rice vinegar
1 tsp tomato purée
Pinch of salt
Splash of water, if needed

To Serve
Mixed salad leaves

Method

1. Mix flour, sugar, and salt in a bowl, keeping yeast and salt separate. Add warm water and olive oil, stir into a rough dough. Knead on a floured surface for 10 minutes until smooth and springy. Place in an oiled bowl, cover, and prove 1 hour until doubled.

2. Melt vegan butter gently, stir in garlic, herbs, lemon zest, salt, and chilli flakes if using. Let infuse.

3. For yoghurt dip, whisk yoghurt, olive oil, lemon juice, and garlic until smooth. Stir in herbs, season, and chill.

4. For chilli dip, sauté chilli and garlic in a little oil, then stir in maple syrup, vinegar, tomato purée, and salt. Simmer briefly until thickened, loosen with water if needed.

5. Punch down the proved dough and divide into 12–14 pieces. Roll each into a rope, tie into a knot, and place on a lined tray. Brush with half the garlic butter.

6. Bake at 200°C (fan 180°C) for 12–15 mins until golden. Brush with remaining butter straight from the oven.

7. Serve warm with salad leaves, creamy herbed yoghurt, and sweet chilli dip and enjoy!