I came up with this when making a crudite platter for a friend's party. She doesn't eat dairy so aioli seemed like the perfect solution for a nice dip. <br />I was right because even the intense garlic flavor didn't scare the guests away, in fact they really loved it and my huge basket of veggies was devoured. <br />I think the key to solid emulsification was the addition of a few Tbs. of bread crumbs. <br />This recipe couldn't be simpler - the hardest part was par boiling the different vegetables. <br />Also there are lots of ways to use the leftover aioli. <br />I used it in a cheesy garlic bread I made and could easily pair it with crab cakes and practically anything fried.

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