Name: Avocado Aioli
Ingredients: 1 medium very ripe Avocado from Mexico; ⅓ cup plain, fat-free Greek-style yogurt; 1 tablespoon chopped basil; 2 teaspoons minced garlic; 1 teaspoon fresh lemon juice; ½ teaspoon salt; ¼ teaspoon ground black pepper

Used as a dressing, drizzle or dipping sauce, this creamy garlic sauce with avocado is easy and versatile.

Avocado Aioli

Avocado

plain, fat-free Greek-style yogurt

basil

garlic

lemon juice

salt

black pepper

Combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator.


I thought this was okay. I would reduce the garlic and salt by half. Both were very overpowering. As it is so salty I am going to use it in a wrap or sandwich with fresh grilled chicken or other toppings that don't have salt and see how that works. Only change I made was using 1 tsp. of dried basil for the 1 Tblsp. of fresh. That worked fine. However after a day in the fridge even the basil was very dominant. I definitely consider this more of sandwich or wrap spread than a dip though imho with it being a thick consistency. Still prefer just a little mashed avocado on a sandwich or a simple guacamole.

Oh. My. Word! I could have eaten the entire recipe of this aioli! What would that be......376 calories plus the mini sweet peppers? I could make a meal out on this! I had a partial bag of peppers that needed to be used (hence a shriveled pepper here and there) and this recipe complemented them perfectly. This would make a fantastic appetizer for my next party.

I used 1tbsp of fresh cilantro instead of basil as we both love cilantro. Used a little less garlic. Was AMAZING on fish tacos!!!

So... easy to make. Didn't measure the garlic carefully so a little strong. Will know to use less the next time. Will be making it again. Great to use on a sandwich as a dip over a salad on a baked potato or with mashers. or with other cooked vegetables.

Added some diced tomatoes. It's is great on triscuits.:)

I love Aioli and serve it often with pork roasts as well as beef roast and prime rib. A nice change up from horseradish. Using Avocado instead of mayonnaise is wonderful on so many levels. I am a basil lover as well as garlic so whoever thought to put the two together in this Aioli is a genius.

Any leftovers? Cover with water and refrigerate to stop it going brown. When ready to use pour off water and stir!

I made it to the recipe and it was not special. Added a tsp or so of Caravelle Sweet Chili Sauce. Awesome.now I have to make more!

Usually do not like avacado. But this recipe is good and can see myself using it in place of mayo for sandwich spread.

Avocado Aioli

Servings: 8

Author : Avocados from Mexico

Ingredients

Instructions

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