Aioli Dip

Four ingredients. That was intentional.

Garlic, dill, parsley, salt. No artificial flavors, no anti-caking agents, no sugar as filler. Everything an aioli needs is on the jar — the rest comes from your kitchen.

Here's how to make it: 200 g mayonnaise or Greek yogurt, two level teaspoons of spice blend, a squeeze of lemon. Stir, then refrigerate for at least 30 minutes. The dried garlic needs time to develop its flavor — if you taste it immediately, it will only taste half as good.

Perfect with grilled food, baked potatoes, fish, vegetable sticks, and white bread.

Ingredients: Garlic, dill, parsley, salt.
Allergens: May contain traces of mustard and celery.
Net weight: 160 g
Storage: Store in a cool, dry, dark place, not above the stove. Close tightly after use.
Nutritional values per 100 g: Energy 377 kcal / 1579 kJ · Fat 7.08 g, of which saturated fatty acids 1.35 g · Carbohydrates 55.49 g, of which sugar 25.36 g · Protein 15.14 g · Salt 13.82 g
Responsible food business operator: Glut & Korn, Dreieinigkeit 0, 24589 Nortorf