BASIL AIOLI

A classic starter in Provence is assorted vegetables teamed with some aioli (garlic mayonnaise) for dipping.  We added basil for a nice variation.”    So states the preface to this recipe I must have clipped from a magazine years ago — long before we moved to Provence.   Veggies are in these days, and this is the perfect dip.  One of my friends called it “addictive.”

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1 cup light mayonnaise

2 tablespoons olive oil

1/2 cup chopped fresh basil

4 garlic cloves, minced

1/8 teaspoon dried crushed red pepper

Assorted raw veggies:  radishes, peppers, carrot sticks, celery sticks, whatever suits your fancy.

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Combine mayonnaise, 1 tablespoon oil and basil in medium bowl.  Heat 1 tablespoon oil in a heavy small skillet over medium-low heat.  Add garlic andsaute until beginning to color, about 2 minutes.  Add dried red pepper and saute 30 seconds.  Add to mayo mixture and season with pepper.  Can be made a day ahead.  Cover and chill.  Serve with the veggies. 

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