Garlic eyeballs with creamy chive dip

Garlic eyeballs with creamy chive dip

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(1 ratings)


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Cooking time

Prep: 20 mins Cook: 12 mins Plus rising

Skill level



Makes 12

These dough balls are easy-peasy, so get the kids to help you make them for your Halloween party

Nutrition and extra info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 145g pack pizza dough mix
  • 1 tbsp olive oil
  • flour, for kneading
  • 1 large garlic clove, crushed
  • 2 tbsp chopped parsley
  • 12 pitted black olives, optional
  • 1 egg, beaten

For the dip

  • 142ml pot soured cream (or Greek yogurt)
  • squeeze lemon juice
  • 2 tbsp snipped chives

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  1. Empty the dough mix into a bowl and season to taste. Make a well, then mix with water and the olive oil, according to pack instructions. With a flat-bladed knife, bring the dough together; it should be slightly sticky.
  2. Knead the dough for 5 mins on a lightly floured surface until it feels springy and smooth. Lift into a large, lightly-oiled bowl, cover with oiled cling film and set aside in a warm place until doubled in size, about 20 mins. Heat oven to 200C/fan 180C/gas 6.
  3. Tip the dough out onto the worktop, flatten with your hands and sprinkle over the garlic and parsley. Knead for another min until the garlic and parsley are spread evenly through the dough. Pull the dough into 12 walnut-sized pieces and roll into balls. If your kids like olives, poke one into each ball to make it look like an eye. Place on a baking sheet.
  4. Brush each ball with a little beaten egg and bake for 10-12 mins until golden and risen. Meanwhile, mix all the dip ingredients together in a small bowl and season to taste. Serve the eyeballs dunked into the dip. Eyeballs will keep in an airtight container for up to 2 days, or frozen for up to a month.

Recipe from Good Food magazine, October 2006

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flirtinflight's picture
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Great look to complete my halloween buffet!

sopcooking247's picture

does anyone know an alteritive to a black olive!!!

beverley_flora's picture

I think it's fine to freeze the dough or the baked version just as you would with bread. Make sure you don't leave it for too long though and defrost it before cooking :)

elenispoors's picture

I'd like to try making a batch of these some to eat straight and away and then freeze the rest. Is it best to freeze them as dough or after baking? Do I then reheat from frozen or defrost before reheating??