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