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Roasted Garlic Sun-Dried Tomato Aioli

Creamy and garlicky with rich sun-dried tomatoes, Roasted Garlic & Sun-Dried Tomato Aioli is the ultimate condiment for sandwiches, burgers, fries, and more!

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 1 cup
Course: Condiments
Cuisine: Mediterranean

Ingredients

Roasted Garlic
  • 1 garlic bulb (the whole head)
  • 1 teaspoon olive oil
  • 1 pinch black pepper
Aioli
  • 1 cup mayonnaise
  • 1/4 cup oil-packed, sliced sun-dried tomatoes packed
  • 11-12 fresh basil leaves
  • 1/4 teaspoon black pepper

Instructions

Roast Garlic
    Cup of Yum
  1. Preheat oven to 400°. Cut 1/4"-1/2" off the top of the garlic bulb. Most of the cloves should have their tops cut off.
  2. Place the garlic bulb on a sheet of foil. Drizzle a teaspoon of olive oil over the garlic bulb, sprinkle a pinch of pepper on it, then wrap the garlic bulb up in the foil, creating a little package. Bake for 35-40 minutes, then remove from oven to cool.
Aioli
  1. When the garlic is cool enough to handle, squeeze the bulb, pinching the roasted garlic cloves out of their skins right into your blender or small food processor.
  2. Add the mayo, sun-dried tomatoes, basil, and pepper to the blender/food processor with the garlic and blend until it's smooth and there are no chunks of sun-dried tomatoes or garlic. Enjoy! It's amazing on sandwiches, burgers, potato salad, dipping fries, and more!

Notes

  • Check your garlic bulb for a black powdery mold before roasting and toss if it's there.
  • Feel free to use regular mayo, light mayo, olive oil may, etc., however, I have not tested this recipe with vegan mayo.
  • Check your garlic bulb for a black powdery mold before roasting and toss if it's there.
  • Feel free to use regular mayo, light mayo, olive oil may, etc., however, I have not tested this recipe with vegan mayo.