As promised in my Baked Asparagus Fries Recipe post, here’s a fantastic Lemon Garlic Aioli Recipe!

In case you aren’t familiar with what aioli is, it’s a traditional French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Provençal cuisine, where it is served with meat, fish, and vegetables, and the distinctive garlicky sauce has also been adopted by other nations to add zest to otherwise ordinary foods.

My healthier version eliminates the oil and uses pasteurized liquid egg substitute instead of whole raw eggs. It makes a fantastic low calorie dip or sauce for a variety of foods.

Try this lemon garlic aioli over roasted vegetables, chicken, or fish, or as a flavorful healthy sandwich spread. I also love it as a dip for baked pita chips, or as a light spread for crudite.

lemon garlic aioli

Lemon Garlic Aioli Recipe

This low fat Lemon Garlic Aioli Dip is a real treat for any dieter. It makes a wonderful dip for roasted veggies, a sauce for chicken, or a healthy sandwich spread.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 38 kcal


  • 1 Food Processor


  • 1 cup plain - non-fat Greek yogurt
  • ¼ cup pasteurized liquid egg - I used EggBeaters
  • 1 tbsp Dijon mustard
  • 5 garlic cloves - roasted
  • 1 tbsp lemon zest
  • Juice of 1 lemon
  • Salt and pepper to taste


  • In a food processor or blender, combine the yogurt, egg, mustard, and roasted garlic and process until smooth.
  • Add the lemon juice and zest and pulse to combine.
  • Season to taste with salt and pepper.


Serving: 0.25 cupCalories: 38 kcal (2%)Carbohydrates: 1 gProtein: 7 g (14%)Fat: 0 gFiber: 0 g
Tried this recipe?Let me know how it was!

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  1. This is not what you want if you’re looking for something that tastes like aioli. But it is a healthy sauce that can be used with veggies and sweet potato fries.

  2. Andrew Planck

    Maybe under the old system this Aioli sauce was 1 point, but under the new system it is 0 Smart Points.

  3. Could this recipe use egg whites instead of egg beaters?