Photo by: Photo: James Baigrie; Styling: Lindsey Beatty

Roasted Garlic Aioli

This easy roasted garlic aioli makes a delicious dip for fresh veggies. 

  • Yield: Makes about 1 1/2 cups


  • 1 none garlic bulb
  • 1 tablespoon olive oil
  • 1/4 cup pasteurized eggs
  • 1 none (6-ounce) jar marinated artichoke hearts (about 1/4 cup)
  • none Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon Dijon mustard
  • none Sea salt, to taste
  • none Freshly ground pepper, to taste
  • 1/2 cup canola or safflower oil
  • 1/4 cup olive oil


Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tablespoon oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 cup olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.

Quick Tip: Use about 1 cup of good-quality mayonnaise in place of eggs and oil.


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Roasted Garlic Aioli Recipe