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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.
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.
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.
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.