Stonewall Kitchens
Aïoli au bacon et à l'érable
Aïoli au bacon et à l'érable
Idéal pour l'artiste ORIGINAIRE DE FRANCE, L'AIOLI EST FAIT D'AIL, D'HUILE D'OLIVE, DE JUS DE CITRON ET DE JAUNES D'ŒUFS. INCROYABLE DANS LE PAIN PITA, À UTILISER COMME SAUCE POUR LES FRITES FRANÇAISES
En rupture de stock
Impossible de charger la disponibilité du service de retrait
Share
This as a kick to it, love it best with sweet potato fries, but also great with bison burgers.
Michèle
Hi Michèle, thank your leaving the review. We're glad you enjoy the Maple Bacon Aioli with your sweet potato fries and bison burger! Another one of our favourites is making Spinach Dip with it. You should try this recipe:
- Preheat oven to 350° F.
- Heat 1/4 cup water in a large skillet over medium heat. Add spinach, cover pan and cook for 1 minute. Remove lid and turn spinach over with a spatula. Cover and cook an additional 1 minute or until the spinach is wilted, but still bright green. Cool. Squeeze as much water as possible out of the spinach. Coarsely chop.
- Combine the spinach, artichoke hearts, cream cheese, sour cream, aioli, cheddar cheese, garlic, salt and pepper. Place mixture in a baking dish.
- Bake 30-40 minutes or until the dip starts to bubble and the cheese is melted.
- Serve hot with crackers