Avocado Garlic “Aioli”
March 24, 2020
This dip has been in my arsenal of “easy AF recipes” for years and it’s making a comeback in our house during this time of lockdown. It’s flexible, simple and extremely dippable for not only sweet potato fries, but any other kind of potato, parsnips, carrots, or turnips. You can pair raw veggies with this dip, but I prefer roasted and crispy. My go-to pairing with this is my baked or air-fried sweet potato “fries.” The sweet, crispy, nutty and charred sweet potato strips with that tangy, spicy, zesty, creamy dip?! It’s a mouth party. Here’s a full class that I filmed on YouTube LIVE of how to make the sweet potatoes and dip. It all takes about 20 minutes.
It also doesn’t hurt that this recipe is almost shockingly easy to make.
Ingredients
Adjust Servings
| 1 avocado | |
| 1 lemon | |
| 3cloves garlic | |
| 1/2tsp salt | |
| 1/2cup plain whole milk Greek yogurt | |
| Olive oil | |
| Fresh cilantro | |
| Black pepper | |
Equipment
| Food processor or blender | |
Directions
For lemon lovers: zest the entire lemon and set all of the lemon zest aside. If you don't love lemony things, skip this step.
Squeeze all of the juice out of the lemon into a bowl and remove any seeds. Set the lemon juice aside.
In a food processor, combine, avocado, lemon juice, 2/3 of the lemon zest (if using,) garlic, salt and yogurt of your choice. Pulse until smooth and creamy. Taste and if you want more salt, sprinkle more into the mixture and pulse until the dip is your preferred saltiness.
Smooth out the dip on a plate or into a bowl. Add a drizzle of olive oil and top with fresh cilantro. Crack some pepper on top and finally, sprinkle lemon zest around the dip for color and seasoning. Serve with your dipping food of choice and serve the dip immediately.
Notes
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7 Comments
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Tim BrownThis is simply amazing! Sooo quick and easy to make and super tasty! Go make it!
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Lindsay Henzes
So quick and easy to make and SO delicious. I love garlic so this riiight up my alley. I made this with zucchini fries and the little crunch with the tanginess of the aioli was the perfect combination. Honestly I was surprised how long my leftovers lasted especially with it being majority avocado! I made sure to seran wrap it tight wit ha lid on top to preserve it as long as possible. I was able to use the leftovers as a spread for turkey and cheese sandwiches. I saw another comment used it for tacos and that is now what I’m craving!!!
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I’ve made this twice now and am never without it in my fridge! I haven’t made the sweet potato fries, BUT I have used the aioli as a dip for veggies, a spread on sandwiches or burgers and even as a “crema” for my shrimp tacos. IT IS THE BEST! I find myself licking the bowl to get every drop, and I’m not even ashamed. Super easy, takes about 3-5 minutes to make the aioli, and is a crowd pleaser!