Roasted Garlic Sun-Dried Tomato Aioli

Creamy and garlicky with rich sun-dried tomatoes, this Roasted Garlic & Sun-Dried Tomato Aioli is the ultimate flavor-boosting condiment!  Slather it on sandwiches and burgers, use it as a dip for fries, or swap it for mayo in potato salad.  You’ll want to put it on everything!

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Roasted Garlic Sun-Dried Tomato Aioli is a flavor bomb!  This magical condiment will elevate whatever you put it on!

The rich flavor of sun-dried tomatoes combined with the sweetness of roasted garlic, the freshness of basil, and the creaminess of mayo make this aioli irresistible!

Whether you spread it on a sandwich, dip potato wedges, make chicken or potato salad, or use it as a seafood dipping sauce, it will make everything better!

Why you’ll love this recipe:

• Super easy to make!  After you roast the garlic, just throw everything in the blender.
• Made with easy-to-find ingredients.
• It’s a versatile condiment that can be used for many dishes!

Another flavorful aioli recipe is this Chimichurri Aioli!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

• Oil-packed sun-dried tomatoes
• Bulb of garlic
• Olive oil
• Mayo
• Fresh basil
• Black pepper

How to make the aioli

1. Follow the instructions in the recipe card to roast the garlic.  After it’s roasted, squeeze the cloves out into a blender or food processor. 
2. Add the mayo, sun-dried tomatoes, basil, and pepper to the garlic.
3. Blend everything to a smooth consistency until there are no more chunks of garlic or sun-dried tomatoes.

📍This is just a summary.  The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve the aioli

This aioli adds so much flavor to whatever you add it to!  Some of our favorites are: 

Other ways to use aioli:

• Use on burgers instead of mayo.
• It’s an amazing sandwich spread! 
• Great for dipping French fries, potato wedges, or tater tots.
• Make chicken salad or potato salad with it.
• Dip artichokes in it.
• As a seafood dipping sauce (fish or fried shrimp).

How to store homemade aioli

Because this recipe uses store-bought mayo, which contains preservatives, it should last up to a week in an air-tight container in the fridge.

💡 Tips & Tricks

Sun-dried tomatoes: This recipe has only been tested with jarred, oil-packed sun-dried tomatoes.  I haven’t tried it with dry sun-dried tomatoes.

Spicy: To make this aioli spicy, feel free to add some red pepper flakes or crushed Calabrian chili peppers.

Lower calories: Light mayo can be used instead of regular to reduce the calories.

Garlic: Inspect your garlic bulb carefully to ensure it does not have any black powdery mold.  Toss it if it does.

NOTES:

• A traditional aioli is made with garlic, egg yolk, and olive oil.  My recipe uses mayo to create an easy-to-make version.
• I created this recipe to go on Slow Cooker Spicy Italian Chicken Sandwiches.  The garlicky richness of this aioli perfectly balances the tangy, spiciness of the chicken!
• If you love the flavor of sun-dried tomatoes, you may enjoy this Sun-Dried Tomato Vinaigrette!

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Roasted Garlic Sun-Dried Tomato Aioli

Flavorful Eats

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

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

0 minutes mins

Total Time 45 minutes mins

Course Condiment

Cuisine Mediterranean

Servings 1.3 cup

Equipment

• Aluminum foil
• blender or small food processor

Ingredients

  

1x2x3x

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

• 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.
• 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

• 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.
• 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.

Keyword Basil, Garlic, Sun-Dried Tomatoes

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