This article is written by a student writer from the Spoon University at Chapel Hill chapter.

There are few things so important in life as condiments and dips. A great sauce can make a sandwich, and a naked chip is almost as sad as toast without butter.

Aioli is the answer to both of these critical questions. It sounds fancy, but it’s really just amped up mayo prime for french fry and potato chip dippage, loading onto burgers and sandwiches, or spreading onto roasted veggies (yeah, I said it).

This smoked paprika aioli requires minimal effort and yields maximum bougie feelings. Keep it as a staple in your fridge or make it for your next party to bring chips and dip to the next level.