Servings: 6 to 8
Le grand aïoli is a classic French Provençal dish that’s basically garlicky aïoli surrounded by colorful, assorted crudités. This recipe subs in a heavy-on-the-herbs but still garlicky mayo-based dip that’s more ranch in style than its French cousin. Choose whatever vegetables are beautiful and in season, and add shrimp for an appetizer that veers heartily toward entrée.
Use any leftover dip on sandwiches, boiled potatoes, as a salad dressing base, or drizzled over steamed fish.
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A good recipe and I appreciated the different vegetable ideas. I realize it's a garlic aioli but it's way too strong with 2 cloves. I'll cut the garlic to 1/2 a large clove or max 1 small clove next time.
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