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Photo: Beth Dreiling Hontzas; Styling: Scott Martin Photo by: Photo: Beth Dreiling Hontzas; Styling: Scott Martin

Sun-dried Tomato Aïoli

This quick and easy Sun-dried Tomato Aïoli is good on anything from a sandwich to veggies or as a dip for potato chips.

Southern Living DECEMBER 2008

  • Yield: Makes 2 cups
  • Prep time:10 Minutes

Ingredients

  • 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

Preparation

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.

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Sun-dried Tomato Aïoli recipe

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