This flavorful chili aioli comes together in a snap with a handful of simple ingredients you probably have on hand. You can use it to dip veggies, chips, or fries, but it also makes a lovely spread for burgers and sandwiches. Greek yogurt makes this traditional recipe a bit lighter and chili powder and paprika give it a (gentle) kick.
Why I Love This Recipe
This recipe may just replace ranch as your go-to dip.
Bold statement, I know. Hang in here with me.
It’s creamy, tangy, and customizable. (Plus, it has a fancy name so you’ll feel slightly fancy eating it.)
My chili twist on aioli lends an extra kick of spice without being overpowering at all. Spice-lovers and mild folks will both love this.
You don’t need any fancy cooking skills to make this recipe. All you need is a bowl, a whisk, and something to dip with–immediately.
I think this direct quote from my guy says it best, “I want to bathe in this stuff.” (I think that means he liked it.)
Traditionally an aioli is a creamy sauce made with emulsified olive oil and a ton of garlic. It’s fairly common in Mediterranean cooking, but its made it’s way across the world and been modified a lot.
Most recipes are made with a mayo or other creamy oil emulsion, garlic, and spices.
I put a light and tangy twist on a traditional sauce recipe by subbing in some Greek yogurt in place of the mayo.
This recipe is super easy. All you need to do is whisk up your base and add spices. I do have a few methods for switching it up if you’re so inclined.
- Vegan or dairy-free version – For the base, swap in your favorite Greek-style vegan yogurt and Vegenaise
- Lower-fat version – use light mayo instead of regular
- Larger batch – multiply by 4 and this recipe will fill a mason jar
- Use different spices – swap in 2 tsp of your favorite spices or sauce. (Pesto, sriracha, chili oil, lemon pepper, or curry powder would be lovely!)
- Make it multiple ways – Make your base (yogurt, mayo, and lemon juice), then divide it into 2-4 separate bowls. Add a small amount of seasoning to each one, then whisk. (Instructions continued below.)
How to Make Greek Yogurt Aioli Three Different Ways
Can’t decide what flavor of aioli you want? I got you, boo. You can divide this recipe up and season it in multiple ways.
- Gather your ingredients, including Greek yogurt, mayo, lemon juice, and about 2/3 tsp of each seasoning. (If you want to make your life easier, a whole teaspoon of each seasoning will be just fine.)
- Make your base by whisking together Greek yogurt, mayo, and lemon juice in a small bowl. Divide the base into three separate small bowls.
- Add seasoning to each bowl and mix until combined. (I used curry powder, lemon pepper, and a mix of chili, paprika, and garlic.)
Okay, here’s my favorite version. It’s perfect with barbecue chips, sweet potato fries, and fresh, crunchy veggies. I hope you love it as much as I do!
Chili Aioli with Greek Yogurt
- ½ cup Greek yogurt (plain, nonfat)
- ¼ cup mayo
- 1 tbsp lemon juice
- 1 ½ tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- salt (to taste)
- Make your aioli base by adding Greek yogurt, mayo, and lemon juice to a small bowl. Whisk until combined.
- Add seasoning and whisk until combined. Add salt to taste. Add additional seasoning on top to garnish if desired. Enjoy as a spread for sandwiches, or dip for veggies, chips, and fries.
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- Make it with different spices – swap in 2 tsp of your favorite spices or sauce. (Pesto, sriracha, chili oil, lemon pepper, or curry powder would be lovely!)
- Make it multiple ways – Make your base (yogurt, mayo, and lemon juice), then divide it into 2-4 separate bowls. Add a small amount of seasoning to each one, then whisk. (Pictured below.)
Looking for more dressings and sauces? Check out these recipes.
- Chicken + Veggie Power Bowl with Lemon Hummus Dressing
- Strawberry Walnut Chicken Salad with Strawberry Balsamic Dressing
- Harvest Apple Salad with Honey Mustard Vinaigrette
- Creamy Avocado Cilantro Lime Sauce