Finely chop a few handfuls of oven-dried onions, leeks and garlic.
Combine with 2 Tablespoons of pecan or olive oil, some fresh herbs and 1 clove of fresh minced garlic.
Whisk in to a cup of local Greek yogurt with a good pinch of salt for French onion dip sans the soup packet.
Set oven to 225 degrees.
Cut vegetables into the desired shapes and drizzle with a little olive oil.
Lightly season with salt and pepper and place in oven for 2 to 3 hours.