Crudité Platter with Roasted Garlic Aioli

  • janeannerk Posted: 01/05/09
    Worthy of a Special Occasion

    I served this at New Years with a bunch of other finger food. The aioli is phenomenal, my favorite dip of the buffet (there were several, as I received a new food processor and was "stir crazy"). I really loved it with the fingerling potatoes. The blanched veggies are much more appetizing than just raw broccoli & cauliflower. I added Brussel sprouts as an experiment and was surprised they were the first veggies gone.


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