The French did us a favor when they took their vegetables from the garden, sliced them thin, and paired them with some delicious spreads.
Start with our License to Dill, made with avocado mayo and probiotic-rich yogurt.
At your local farmer’s market, select four of your favorite vegetables. Cut into florets or spears and organize around a large serving vessel.
Add ¾ cup of License to Dill in a small ramekin to the center of your dish, and serve.
Combine with our F’Onion dip or Buddermilk Ranch to add variety!