Garlic And Sun Dried Tomato Aioli Recipes

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GARLIC AIOLI



Garlic Aioli image

This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.

Provided by Jeff and Justine

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 5

¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g

GARLIC AND SUN-DRIED TOMATO AIOLI



Garlic and Sun-Dried Tomato Aioli image

Try a new dip today that you're sure to enjoy, Garlic and Sun-Dried Tomato Aioli. Five minutes are all you need to make Garlic and Sun-Dried Tomato Aioli.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 16 servings

Number Of Ingredients 5

1/2 cup KRAFT Real Mayo
1/4 cup sour cream
1/4 cup oil-packed sun-dried tomatoes, drained, chopped
1 large clove garlic, minced
1/4 tsp. black pepper

Steps:

  • Mix ingredients until blended.

Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.4969 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AIOLI DIP WITH SUN-DRIED TOMATO



Aioli Dip with Sun-Dried Tomato image

A great veggie dip but this one is for true garlic fans! This is also a nice sandwich spread for that left over roast beef.

Provided by vverkin925

Categories     Spreads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 6

6 cloves garlic, peeled and halved
1/2 teaspoon salt
12 sun-dried tomatoes, chopped
2 cups nonfat cottage cheese
2/3 cup plain nonfat yogurt
1/2 cup low-fat mayonnaise

Steps:

  • Sprinkle the garlic with salt and crush.
  • Add sun-dried tomatoes to the garlic and mince into coarse paste.
  • Puree the cottage cheese in food processor.
  • Add yogurt, mayo and garlic/tomato paste and blend well.
  • Season with salt to taste.

Nutrition Facts : Calories 17.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 1, Sodium 76.4, Carbohydrate 1.6, Fiber 0.1, Sugar 1.1, Protein 2.7

SUN-DRIED-TOMATO AIOLI



Sun-Dried-Tomato Aioli image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 5m

Yield Makes 2 1/4 cups

Number Of Ingredients 6

1 cup sun-dried tomatoes packed in oil, drained
1 large egg, plus 1 large yolk
1 tablespoon Dijon mustard
2 fresh basil leaves
1 1/2 cups extra-virgin olive oil
Coarse salt

Steps:

  • Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.

HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI



Heirloom Tomato Tartines with Garlic-Parsley Aioli image

You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

Provided by Greg Lofts

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling

Steps:

  • In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
  • Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

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