Sun-dried Tomato Aïoli

Southern Living
Sun-dried Tomato AïoliRecipe
Photo: Beth Dreiling Hontzas; Styling: Scott Martin
This quick and easy Sun-dried Tomato Aïoli is good on anything from a sandwich to veggies or as a dip for potato chips.
Makes 2 cups


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1 1/2 cups light mayonnaise
1/3 cup firmly packed sun-dried tomatoes in oil, drained
1/4 cup milk
1 garlic clove
1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: fresh rosemary sprig
Assorted vegetables, potato chips


Prep: 10 Minutes

1. Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week. Garnish, if desired. Serve with vegetables and chips.

Created date

December 2008