Bagna Cauda or Aioli?

Noticing that my proposed apps for a holiday party are all protein, I want to make some vegetable option. So I was thinking of making bagna cauda or aioli for vegetable dipping. Which do you think would be better? Some people dont like anchovies and some people dont like strong garlic but most like garlic and some may not know that there are anchovies in the bagna cauda....What are your experiences? Tx.