Making delicious Garlic Dill Aioli, a creamy mix of mayonnaise, sour cream, garlic and dill only takes a few minutes and the result is a flavorful dip or spread that packs a real garlic punch.
Creating dips is something I really like to do. It doesn’t take a lot of time and experimenting with flavor combinations is a little bit like having an adventure without leaving the kitchen.
A few weeks back I made a ham for dinner and had a ton of leftovers. To use it up I made some ham cakes for my husband and son. But the ham was smoked and the ham cakes tasted too salty. Serving the ham cakes with Aioli cut a lot of the salty taste and was just delicious!
Tips for the best Garlic Dill Aioli recipe:
- Using fresh herbs is always best when the recipe calls for it. Unfortunately sometimes the grocer doesn’t carry them or they are not in season. When this happens I use re-hydrated herbs. I just soak the amount of herbs I need it in a few drops of water and it re-hydrates to almost fresh. The smell and color were like fresh herbs, and to have herbs on hand anytime is a real treat. You can find jars of dehydrated herbs in the spice aisle or produce section of most grocery stores.
- Use fresh squeezed lemon juice for the best flavor and results. If lemon zest is required in the recipe, be sure to zest the lemon BEFORE squeezing it.
For the dill, I tried something new that I bought. It is dehydrated dill that comes in a jar. You just soak the amount of dill you need it in a few drops of water and it re-hydrates to almost fresh dill. I say almost because there really is nothing that really replaces fresh herbs. The smell and color were almost like fresh, and to have this on hand anytime is a real treat. You can buy it in the produce section of most grocery stores. Just FYI.
I have an on-going love affair with flavored aioli for vegetable and meat dipping and I usually mix them using mayonnaise – no, it’s not homemade mayonnaise- but nobody notices and the aioli turns out great.
This Garlic Dill Aioli is smooth and creamy, with just enough raw garlic to be noticeable, but not so much that you will have garlic breath for hours afterward. The lemon and dill add a freshness that keeps the aioli from feeling heavy.
Making delicious homemade Garlic Dill Aioli from scratch only takes a few minutes and the result is a flavorful dip or spread that packs a real raw garlic punch.
- 1 cup light mayonnaise*
- 1/4 cup reduced fat sour cream**
- 2 tsp minced garlic
- 1–1/2 tsp fresh dill, minced***
- 1–1/2 tsp fresh lemon juice
- In a small bowl, mix all of the ingredients. Chill for at least 1 hour before serving to allow the flavors to blend.
*substitute real mayonnaise if you prefer the flavor to light mayonnaise
** I used reduced fat sour cream when making this recipe
*** If fresh dill is not available, use re-hydrated dill or dried dill weed (cut needed amount in half)