Aioli is a French mayonnaise sauce or dip. A simple whirl in the food processor is all it takes to create this version of the lemon-and-garlic classic. For casual snacking, simply place prepared vegetables on a platter for serving. For special events, veggies may be bundled into attractive packets as shown.
Makes 16 servings
- 1 (14-ounce) can artichoke hearts, drained
- 1 cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1 small garlic clove
- ½ tsp Italian seasoning
- Salt and pepper, to taste
- ASSORTED VEGETABLES FOR DIPPING:
- Green onions
- Green beans
- Pea pods
- Celery strips
- Red bell pepper strips
- Zucchini strips
Place artichoke hearts, mayonnaise, lemon juice, Dijon mustard, garlic and Italian seasoning in a food processor. Pulse to blend. Season to taste with salt and pepper. Serve with vegetables cleaned and prepped for eating, or serve with Vegetable Bundles (see below).
Vegetable Bundles: Choose an assortment of fresh veggies. Wash and trim vegetables and cut into 4- to 5-inch lengths. Bundle several different vegetables together, wrap in narrow strips of parchment paper and tie with kitchen twine. Stack the vegetable bundles and place in a container. Cover with damp paper towels and container lid; refrigerate up to 2 hours before serving.
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