Roasted Garlic Greek Yogurt Mayo

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If you’re looking to elevate your everyday mayo with bold flavors and a healthier profile, Roasted Garlic Greek Yogurt Mayo is the answer. This recipe combines the rich, caramelized sweetness of roasted garlic with the creamy texture of Greek yogurt, offering a light and nutritious alternative to traditional mayonnaise. Whether you’re using it as a dip, spread, or dressing, this homemade mayo packs a punch of flavor without compromising on health. Once you try it, you’ll find yourself reaching for it again and again to enhance all your favorite dishes!

Why You’ll Love This Recipe

Healthier Alternative: By replacing a large portion of the oil with protein-rich Greek yogurt, you cut down on fat without sacrificing creaminess. It’s a great option for those looking to add a nutritious element to their meals.
Bold Garlic Flavor: Roasting garlic mellows out its pungency, transforming it into a sweet, caramelized delight that blends beautifully into the mayo.
Versatile: Use this mayo as a sandwich spread, dip for veggies, or as a base for your favorite dressings and sauces.

Key Ingredients

Boiled Eggs: The boiled eggs lend structure and richness to the mayo, ensuring it’s thick and satisfying. They are also an excellent source of protein and healthy fats.
Roasted Garlic: Roasting garlic brings out a sweet, mild flavor that adds depth and complexity to the mayo. The key is to roast it until the cloves are golden and tender.
Greek Yogurt: Greek yogurt is the star of this recipe, adding a tangy twist and extra creaminess while being lower in fat and higher in protein than the traditional mayo base.
Olive Oil: A good quality olive oil contributes a rich, silky texture. Plus, it’s a heart-healthy fat that pairs perfectly with the Greek yogurt and garlic.
Dijon Mustard and Lemon Juice: These add a tangy brightness to balance out the richness, while mustard gives a subtle kick.

How to Make Roasted Garlic Greek Yogurt Mayo

For the Roasted Garlic:

Preheat the oven to 400°F (200°C).
Roasting garlic is simple and elevates the entire dish with its sweet, caramelized flavor.
Prepare the garlic bulb.
Cut off the top ¼ inch of the bulb, exposing the garlic cloves. Place the garlic on a sheet of aluminum foil, drizzle it with a bit of olive oil, and season with salt (and chili flakes if you want a hint of heat).
Wrap and roast.
Wrap the garlic bulb tightly in foil, place it on a baking sheet, and bake for about 45 minutes. You’ll know it’s ready when the cloves are tender and aromatic.

For the Mayo:

Combine the ingredients.
Once your garlic is roasted and cooled slightly, pop it out of the skins and into a blender. Add in the boiled eggs, olive oil, Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper.
Blend until smooth.
Blend the mixture until it’s smooth and creamy. You may need to scrape down the sides of the blender to ensure everything is fully incorporated.
Adjust seasoning.
Taste your mayo, and adjust the seasoning as needed. You may want to add more salt, pepper, or a touch more lemon juice to brighten it up.
Store and enjoy.
Transfer your homemade mayo to a jar and refrigerate it until you’re ready to use it. It will keep for up to a week, making it a perfect make-ahead option for meal prep.

Versatile Uses for Roasted Garlic Greek Yogurt Mayo

Dip for Veggies: Serve as a creamy dip for raw veggies like carrots, celery, and bell peppers.
Spread for Wraps: Use it as a base for wraps, paired with grilled chicken, veggies, or even falafel.
Salad Dressing Base: Thin it out with a little water or more lemon juice to create a tangy, garlic-infused salad dressing.
Topping for Grilled Meats: Spoon a dollop over grilled chicken, fish, or steak for a burst of flavor.

Recipe Tips:

Roast Garlic Ahead of Time: Save time by roasting garlic in larger batches. Roasted garlic can be stored in the fridge for up to a week or frozen for up to 3 months, ready to be added to your next mayo batch or other recipes.
Use Room Temperature Ingredients: To ensure the mayo emulsifies smoothly, make sure your eggs, yogurt, and oil are at room temperature before blending. This helps prevent separation and ensures a creamy consistency.
Adjust Thickness: If your mayo is too thick, thin it out with a little water or extra lemon juice. For a thicker consistency, you can reduce the amount of Greek yogurt or olive oil slightly.
Blending: Use a high-powered blender or food processor to achieve a smooth and creamy texture. Be sure to blend long enough to fully incorporate the roasted garlic for maximum flavor infusion.
Storage: Keep your homemade mayo in an airtight container in the refrigerator for up to one week. Because it contains fresh ingredients like boiled eggs and yogurt, it has a shorter shelf life than store-bought mayo.

Recipe Variations:

Spicy Garlic Mayo: Add a kick of heat by mixing in chili flakes, sriracha, or smoked paprika. This creates a spicier version that’s great for sandwiches or as a dip for fries.
Herbed Garlic Mayo: For a fresh, aromatic touch, stir in chopped herbs like parsley, dill, or chives after blending. This variation pairs beautifully with grilled meats, fish, or roasted vegetables.
Avocado Garlic Mayo: Swap out some of the Greek yogurt with mashed avocado for an extra layer of creaminess and healthy fats. It adds a smooth, velvety texture and subtle flavor that’s perfect for wraps or salads.
Lemon-Garlic Aioli: Add extra lemon juice and a bit more Dijon mustard to turn your mayo into a zesty lemon-garlic aioli. This tangy variation is perfect as a dip for seafood or roasted potatoes.
Smoked Garlic Mayo: Use smoked garlic instead of regular roasted garlic for a deeper, more intense flavor. This smoky twist is great on burgers or grilled vegetables.

Storage Tips for Roasted Garlic Greek Yogurt Mayo

Refrigeration: Store your homemade roasted garlic Greek yogurt mayo in an airtight container or a glass jar with a tight-fitting lid. It should be kept in the refrigerator at all times to ensure freshness. Due to the use of fresh ingredients like eggs and yogurt, this mayo needs to stay chilled.
Shelf Life: This mayo will last for up to one week in the refrigerator. Since there are no preservatives, it has a shorter shelf life than commercial mayo. Be sure to check for any signs of spoilage, such as an off smell or texture, before using it.
Avoid Contamination: Use a clean spoon each time you scoop mayo from the jar to prevent introducing bacteria that could cause it to spoil faster. Never double-dip!
Freezing: Freezing mayo isn’t recommended, as the texture may become grainy or separate upon thawing. However, you can freeze the roasted garlic separately if you want to save it for future batches.