Crudites with Roasted Garlic Aioli

• 1 head Garlic
• 1 Tablespoon Olive Oil
• 1 cup Good, Quality Mayonnaise
• 1 jar (6 Oz. Size) Marinated Artichoke Hearts
• 1 Tablespoon Dijon Mustard
• Salt And Pepper, to taste
• 1 bunch Baby Carrots
• 1/2 pounds Green Beans, Blanched
• Cherry Tomatoes
• Red, Orange Or Green Peppers, Sliced
• 2 bunches Scallions, Trimmed
• 1/2 heads Cauliflower, Cut Into Florets & Steamed

1. Preheat oven to 400 degrees F. Cut off the pointed end of the garlic.
2. Place on a piece of foil and drizzle with olive oil.
3. Wrap tightly and roast for about 30-40 minutes or until soft.
4. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor.
5. Add remaining aioli ingredients and process until smooth.
6. Aioli may be refrigerated in an airtight container for up to 4 days.
7. Arrange prepared vegetables on a platter and serve with aioli for dipping.
8. Use any vegetables you like.
9. Here are some more options:
10. Belgian endive, leaves separated new red potatoes, cooked and quartered zucchini jicama rutabaga snow pea pods celery sticks broccoli florets, steamed asparagus, trimmed and steamed

garlic, olive oil, mayonnaise, hearts, dijon mustard, salt, carrots, green beans, tomatoes, red, bunches scallions, cauliflower

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crudites-with-roasted-garlic-aioli/ (may not work)