Chipotle Garlic Aioli
This chipotle garlic aioli combines roasted garlic, chipotle peppers in adobo, and Greek yogurt for a creamy, smoky, spicy sauce that cuts calories without sacrificing flavor—ideal for burgers, tacos, and sandwiches.
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This chipotle garlic aioli combines roasted garlic, chipotle peppers in adobo, and Greek yogurt for a creamy, smoky, spicy sauce that cuts calories without sacrificing flavor—ideal for burgers, tacos, and sandwiches.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C). Slice the top off a head of garlic to expose the cloves.
Place the garlic on a piece of aluminum foil, spray with olive oil, and season with salt and pepper.
Wrap the garlic tightly in the foil and bake for 45 minutes, or until the cloves are golden and tender.
Once roasted, remove the garlic from the oven and let it cool slightly.
In a food processor, combine the culantro leaves and chipotle peppers in adobo sauce. Pulse for 30 seconds until roughly chopped.
Squeeze the roasted garlic cloves out of their skins and add them to the food processor.
Add the light mayonnaise, Greek yogurt, stevia, and lime juice to the food processor.
Blend for about 2 minutes until the mixture is well combined.
Check the consistency. If the aioli is too thick, add a little water to thin it out.
Blend for another 2 minutes until the aioli is smooth and has a sauce-like consistency.
Transfer the aioli to a squeeze bottle for easy storage and serving. Enjoy on burgers, tacos, or as a dip.
Store in an airtight container in the refrigerator for up to 5 days; stir before serving if separation occurs.
food processor or blender · foil for roasting garlic
Yes, store it in an airtight container in the refrigerator for up to 5 days.
It's moderately spicy and smoky from the chipotle peppers in adobo sauce; reduce the peppers if you prefer less heat.
Yes, use 95g regular mayo, but you'll increase calories and lose the tanginess and protein boost.
Cut the top off the garlic head, lightly spray with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and golden.
No, it adds freshness but can be omitted or swapped for parsley if you have cilantro aversion.
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