SPANISH INSPIRATION. AMERICAN AMBITION.

GOOD FOOD. GREAT COMPANY.

Meet your next
favorite bite.

Dip it. Spread it. Make a meal of it.

From crispy potatoes to a sandwich worth sitting down for, here’s where aioli belongs at the table.

Quick serving ideas Find a recipe
Crispy potatoes, a toasted vegetable sandwich and grilled vegetables served with aioli
Serving inspiration · Concept image

01 / EVERYDAY POSSIBILITIES

A little aioli.
A whole lot of options.

Simple assembly ideas using prepared aioli.
Choose a sauce that suits your dietary needs.

DIP / CRISPY & GOLDEN

Potatoes, meet garlic.

Roast potatoes, fries or wedges: crisp edges are made for a dip on the side.

Build your plate

Gather: cooked crispy potatoes, prepared aioli, chopped parsley and a lemon wedge.

  1. Cook your potatoes using your favorite recipe or package instructions.
  2. Scatter with parsley and serve with aioli in a small bowl.
  3. Add a squeeze of lemon to the potatoes if you like a brighter finish.

SPREAD / LUNCH WITH PERSONALITY

The better sandwich.

Toasted bread, roasted peppers and greens. Garlic aioli brings it all together.

Build your sandwich

Gather: two slices of bread, prepared aioli, drained roasted peppers, arugula and sliced tomato.

  1. Toast the bread and spread aioli over one side of each slice.
  2. Layer on peppers, tomato and arugula.
  3. Close, slice and serve with something crunchy.

DOLLOP / COLOR ON THE TABLE

The vegetable spread.

Mix grilled zucchini and peppers with crisp raw vegetables for a platter made to share.

Build your platter

Gather: cooked zucchini and peppers, washed cucumber and carrot sticks, prepared aioli and crusty bread.

  1. Arrange the cooked and raw vegetables on a large platter.
  2. Add bread and a bowl of aioli for dipping.
  3. Let everyone assemble their own favorite bite.

Original serving suggestions, not recipes tested with Aioli Boys. Follow the preparation, storage and allergen information for the ingredients you use.

02 / SOMETHING WORTH COOKING

From the
recipe shelf.

Published recipes from other kitchens.
Follow the links for ingredients and instructions.

POTATOES / NIGELLA.COM

Roast potatoes & aioli

A recipe by Noor Murad and Yotam Ottolenghi, with buttered pine nuts for a richer finish.

View potato recipe

FRITTERS / GOOD FOOD

Zucchini fritters & aioli

Rosie Birkett’s courgette fritters pair with a tarragon aioli. A different way to bring vegetables to the table.

View fritter recipe

VEGETABLES / WILLIAMS SONOMA

Garden vegetables & aioli

A colorful vegetable platter with garlic sauce for dipping. A simple pairing to explore for your next gathering.

View vegetable recipe

These recipes belong to their credited authors and use their own sauces and ingredients. Links open the original publisher’s website.

03 / KEEP THE IDEAS COMING

Beyond
the potato.

Fish & seafood

Serve aioli alongside cooked fish, shrimp or calamari, with lemon on the side.

Croquettes & bites

Set out a bowl for crisp croquettes, vegetable fritters or warm bread.

Grill-night plates

Try a dollop alongside cooked meat and grilled vegetables.

Pairing research: Choví’s classic aioli serving suggestions. Sources reviewed October 26, 2026. No affiliation or endorsement is implied.

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