In Britain, “picky bits” can mean anything from olives and crisps to an entire supermarket aisle arranged across a chopping board. At its best, though, this sort of eating is less about assembly than abundance – sharp, smoky, creamy and crunchy things designed to be passed around, dragged through and eaten in no particular order.
It is why dips make such useful summer food. They can be prepared ahead, require little ceremony and turn a loaf of bread and a handful of vegetables into something that feels like a proper spread.
