Sun-Dried Tomato Aioli is simple to make and is perfect as a dip or to spread on your favorite sandwich or burger.
Sun-dried tomato aioli is a blend of mayo, sun-dried tomato, garlic, lemon juice, and olive oil. Since it is made with store-bought mayonnaise it takes only minutes to make.
I love to make it, to spread on grilled chicken sandwiches. It is great to use as a spread on sandwiches, wraps, fish, and burgers, and it can also be used as a dip. Use your imagination to find new ways to use it.
One of my favorite things when it comes to this recipe is the flavor, but not only that it is simple to make. Even if you are new to cooking you will find this recipe is a no-fail recipe. It will come out perfect every time.
Helpful Tips
- Use good quality mayo for this recipe. It will make your aioli taste better.
- I don’t use sun-dried tomatoes that are packed in oil. You may want to reduce the olive oil slightly if you use ones packaged in oil.
- Chop the garlic and sun-dried tomatoes before blending them with the other ingredients.
- If you don’t have a mini-food processor, you can use a blender or immersible blender.
- The aioli can be stored in the refrigerator for up to a week.
Ingredients you will need to make sun-dried tomato aioli
- Lemon Juice
- Garlic
- Sun-Dried Tomatoes
- Olive Oil
- Mayonnaise
- Salt
How to make this easy aioli
Place all the ingredients into a mini processor and pulse until the ingredients are well combined.
More easy recipes
If you make this sun-dried tomato aioli, I would love to hear about it! Please leave me a comment and a rating.
Sun-Dried Tomato Aioli
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sun-dried tomatoes
- 2 cloves garlic
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Pinch salt if desired
Instructions
- Add all ingredients into a food processor and pulse until ingredients are blended together and sauce is creamy
Notes
- Use high-quality mayo for the best flavor.
- To blend this recipe, use a mini food processor, immersible blender, or blender. It will give the aioli a much creamier texture.
- Chop the sun-dried tomatoes and garlic before adding them to the mini food processor.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition
This recipe was originally published on May 25, 2017. It has been updated with new content and pictures on April 25, 2024.
Hi Dawn , love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a long standing link up party – each month there are 3 different ingredients or themes. The current themes are Stone Fruit, Tomatoes & Pot Luck. You can see upcoming themes in one of the pages at the top of my home page. Hope to see you soon. Cheers, Carole
You mentioned a chicken sandwich and now I’m dreaming of one with a generous smear of sun-dried tomato aioli! Delish!!
That looks darn good.
YUM! The spread would be fantastic to use in salads too.
…or just eat it with a spoon! This aioli looks fantastic!
thanks,Dawn
Using this for a grilled artichoke dipper. I’ll let u know how it goes 👍🏽
Hi John, I hope you enjoy this. Yes, that would be great if you let me know how it was.
I’ll bet this would be super tasty on a BLT!
Hi Jeanelle, thank you for stopping by. I think that is a great idea.
I made this and topped fish and broccoli slaw tacos . My family loved them Very easy and tastes so good. I now have also used it in Gruyère grilled cheese sandwiches and sliced chicken sandwiches subbing the aioli for the traditional tomatoes. Next is pasta ala tonno – tuna spaghetti using the aioli instead of tomato sauce. Thanks so much for the recipe.
Hi Sylvia, I am so happy that you like the recipe. Sound like you are making some delicious meals!!
This aioli was perfect! This recipe served as the last missing link for me to replicate a chicken sandwhich served at a local bakery in my previous hometown. It is now one of my go-tos (with just a little more sun dried tomatos and a dash of cayenne pepper).
For any curious or looking for more ideas to try this aioli with, the sandwhich is herbed focaccia bread with shreaded or sliced chicken breast tossed in this aioli, then topped with provolone cheese, sliced tomato, and spinach, wrapped in foil and baked for 10-15 minutes in the oven. So good, but also very messy.
Hi Adri, I am so happy that you like the recipe. Your sandwich sounds delicious!!