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 fresh dips, like this Garlic Dill Aioli Recipe, is something I love to do. It doesn’t take much 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 them up I made some ham cakes for my husband and son. But the ham was smoked and cakes turned out pretty salty. Serving the ham cakes with dill aioli sauce cut a lot of the salty taste and was just delicious!
TIPS FOR THE BEST GARLIC DILL AIOLI:
- 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.
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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. Theses are some variations on the basic Garlic Dill Aioli recipe:
- To make Lemon Dill Aioli – reduce the garlic to 1 teaspoon and increase the fresh lemon juice to 1 tablespoon. This is amazing on crab cakes or salmon.
- To make Caper Dill Aioli – make the recipe as it is, and add 1 tablespoon of capers to the mix. This is great spread on sandwiches or as a sauce for roasted veggies.
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.
TOOLS USED TO MAKE THIS RECIPE
- Mixing Bowl – this is the essential 3-piece glass mixing bowl set for every home cook!
- Mini Serving Bowl – made in France from tempered glass – great for pre-measuring recipe ingredients and serving dips or condiments.
Garlic Dill Aioli
- In a small bowl, mix all of the ingredients. Chill for at least 1 hour before serving to allow the flavors to blend.
** 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)
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