Garlic Aioli Dip (Print Version)
# Ingredients:
→ Garlic for Roasting
01 -
3 teaspoons of olive oil
02 -
2 or 3 whole garlic heads (use 3 if they're smaller)
→ Garlic Aioli
03 -
1 tablespoon of freshly squeezed lemon juice
04 -
1 teaspoon dijon mustard
05 -
1/2 cup mayo
06 -
1 tablespoon parmesan (grated)
07 -
1/4 teaspoon ground black pepper
08 -
1/4 teaspoon salt
# Instructions:
01 -
Set your oven to 400°F. Tear off a sheet of foil (roughly 5"x5"). Remove the thin layers of skin from the garlic heads, but don’t break them apart.
02 -
Slice off 1/4" from the top of every garlic head to reveal the cloves inside. Put each head onto a piece of foil.
03 -
Pour 1 teaspoon of olive oil onto every garlic head. Wrap each one in foil tightly, then place them in a baking dish.
04 -
Pop them into the oven for 40 minutes. They’re ready when the garlic turns soft and has a golden hue. Wait for them to cool before handling.
05 -
Once cooled, either peel or squeeze the roasted cloves out of the heads.
06 -
Toss the roasted garlic, mayonnaise, dijon mustard, lemon juice, parmesan cheese, salt, and pepper into a blender or small food processor. Blend till smooth and creamy.
07 -
Enjoy right away or pop it in the fridge for later.
# Notes:
01 -
Lasts about a week in the fridge
02 -
Yields around 2/3 cup total
03 -
Tastes even better if made ahead