Sunday, March 4, 2012

Roasted Garlic Aioli

Source: Clean Eating
Makes about 3/4 cup

1 head garlic
1 TB olive oil

2 tsp chives
1 TB Dijon mustard
1/4 cup mayo
1/4 cup plain Greek yogurt
2 TB lemon juice
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened.

2. Remove garlic from oven & let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. Place in food processor with rest of ingredients & puree until smooth. Cover & refreigerate until needed.

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