It's been ages since I've given you guys a recipe, and today barely counts. Seriously, two minutes, build in some wait time and you're done. The only hitch: must love mayo.

A few weeks ago, we made this recipe from Bon Appétit for dinner. (Side note, I'm switching up my magazine interests and if anyone wants to add a subscription to this to my Christmas list, please. Go right ahead.) They are delicious. And spicy. Neel and Cal were in heaven, but I'm the wimp in the family, so I knew they'd be a bit over the top for me. I decided to whip up this aioli to use as a dip to counteract some of that spice. I mean seriously, 1/4 cup of Siracha? I couldn't even do that.

1/2 - 3/4 cup mayonnaise (such as Duke's)
3 cloves of garlic crushed

Add crushed garlic to mayonnaise and mix well. Refrigerate until flavors blend, at least half an hour. Serve with everything from spicy chicken skewers to pommes frites! And for a real aioli recipe, click here.