Tangy Aioli

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Long-time readers know we love a good spread.  A Tangy Aoili from Our Best Bites introflavorful Aioli is the perfect way to dress up things like sandwiches and sliders, burgers, crudites, grilled vegetables and more.  I love to whip up mixes like this and keep them in my fridge during the week.  We use them on everything from my lunch-time wrap to dinner on the patio.  This one is extra easy, and features one of our most favorite flavors: roasted garlic.

Start by roasting a head of garlic.  Just like in our tutorial, you’ll cut off the top of a whole clove of garlic, and drizzle the rest with a couple of teaspoons of olive oil.  (Roasted garlic with Garlic olive oil?  Yes please.)  Bundle it up in foil and pop it in your oven.

Roasting Garlic

Your house will smell amazing.  Cooking time depends on the size of your head of garlic.  I like to use a potholder or kitchen towel to gently squeeze, and when it’s soft to the touch it’s usually perfect.  If it still feels firm, it probably needs a little longer.   When it comes out, you’ll find the garlic cloves soft and golden caramel colored.  Once it’s cooled down, you can use your hands to gently squeeze the garlic right out.

Roasted Garlic

Since this is a tangy aioli, we’re using Miracle Whip dressing.  Mix the roasted garlic and Miracle Whip together, smashing the garlic cloves with a fork as you go.

Roasted Garlic and MW

Add a squeeze of fresh lemon juice (some of the zest would be a great addition, too!) and mix it all up.

Lemon Slices

That’s all there is to it!

MW Aoili Hrz

Use it to spread on sandwiches, or as a dip for grilled or fresh vegetables.  It adds a great tangy, garlicky taste to everything.

Tangy Aoili from Our Best Bites

You can keep this stored in your fridge for several days and use it in all sorts of ways.  Try it on a wrap, or in a chicken salad, too!

Miracle Whip Aioli
Recipe from Kraft

1 head garlic
1 teaspoon olive oil
1 cup Miracle Whip Dressing
2 teaspoons fresh lemon juice

Heat oven to 400 degrees.  Cut a thin slice off the top of garlic head to expose tops of all cloves; drizzle with oil.  Wrap in foil.  Place on baking sheet.  Bake for 20 minutes, or until soft.  Cool 5 minutes.  Squeeze roasted garlic into a bowl with dressing and lemon juice and stir to combine.



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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Since I was a kid, I’ve just never been a fan of mayo unless in something like spicy mayo with sushi or anything else that really masks it. I love the fact that this is miracle whip because it adds such a lovely tang with my burger. I also added a little cayenne and the spicy is balanced great with that garlic and sweet profile

  2. I know this was sponsored by Miracle Whip, but I cannot stand Miracle Whip or anything made with it. Can you use just regular mayo and still have it taste good?

  3. I love y’all… I thought that you didn’t like Miracle Whip though?? Is that only for specific recipes?

    1. There are definitely things we don’t recommend using Miracle Whip for- it’s pretty recipe specific because of the tangy flavor!

  4. Actually, Miracle Whip should consider MAKING roasted garlic Miracle Whip….that would be good. Since you’re tight with them you should probably be the one to suggest it…

    1. Now that’s a good idea. If they go for it- you should totally get royalties 😉

  5. Used to LOVE your site but now it seems to have turned into a non-stop ad for Miracle Whip. I appreciate that you need to make a living but aren’t the website ads and continual promotion of your olive oils enough? Very disappointing to see this change in direction for your site.

    1. Hi Kimberly,

      We are very happy to provide a free service to our readers, providing non-stop recipes at minimum 3 times a week, pretty much 52 weeks out of the year. If you come across some you are not interested in, you are welcome to click away. Posting content on this website is a full-time job on our end, requiring an enormous amount of time, energy, and resources, so yes, we partner with brands we endorse, we develop products (like books and our oils) to grow our brand and share things we love, and we place advertisements to earn a living. We provide over 150 recipes each year to our readers, on average 10-12 are sponsored. It’s simply part of our business, and we’re happy to have so many people love and support it!

      1. yes! i for one am delighted that you girls can make money at your blog (that i’ve loved since the beginning), so you can keep up with it! so exciting to see new brands endorsed, prodoct development and ANOTHER BOOK!!! eek! can’t wait! thanks again!

          1. About that new book… Should it go on my Christmas wish list or Mother’s Day wish list?? or my birthday is in June… I’m so excited!

            Btw, my all time favorite of your “healthy recipes” is the Sweet and Sour chicken. Come to think of it, I don’t think it’s even in your healthy section, but 526 calories including a cup of rice? Lots of fiber, too? It’s a winner in my calorie journal!

      2. I have no problem with the way you present the occasional sponsored post. First of all, you are upfront about it unlike some other blogs that hide the info somewhere in a very small font near the bottom. I appreciate that honesty.
        I know that you have to make a living and appreciate the way you’ve done it without overwhelming us with ads, even the ones for your own products.
        It costs money to purchase ingredients and test the recipes – often more than once. Where do people think that comes from?
        I’m especially glad to see someone able to do what they love AND make a living at it. You ladies are amazing and are a real inspiration both to the cooks and to the aspiring bloggers out here. Keep up the good work!!

      1. I think for every person who wants to complain about olive oil and miracle whip, there are at least a hundred of us who say, “Bring on more of the wonderful recipes, creative ideas, and great products!!!” I love it all. Thank you girls for all of your hard work. You have revolutionized my cooking, and my family thanks you too.

        1. I’m with Kristi- yes, there are people who won’t like sponsored posts or product lines, but there are too many to count that are happy to see (a) products we have in our cupboards have new and tasty uses; and (b) our FAVORITE bloggers at least earn enough to pay for the food they cook. Even better if you can earn more than just costs, and do it without: a thousand pop-ups, irrelevant ads, and product-posts we don’t believe you would ever buy.

          LOVE your blog, and it’s exciting to see people be successful at things they seem to love!

  6. My husband made dinner once this year (Mother’s Day) and asked me how to roast garlic. I gave him your instructions and he made a fantastic pasta. He was extremely pleased with himself. I now cannot keep raw garlic in my house for the life of me. But I frequently find little balls of tin foiled garlic goodness in the oven just waiting for me to find a use for it. So thank you… I think. 🙂