Bacon aioli is such a rich and creamy dip or sauce that's loaded with bacon and made with pantry staples like mayonnaise, lemon juice and garlic. You'll love how easy it is to make and how versatile it is. It also makes great leftovers and stores really well in the fridge.
Why you will love this recipe:
- It has such a delicious flavour! A little garlic, a little lemon, and loaded with bacon! It's a fun twist on a classic aioli recipe.
- This bacon aioli sauce is really easy to make and doesn't require any hard to find ingredients. It's made with pantry staples like mayonnaise, garlic and lemon.
- It stores really well in the fridge and makes great leftovers. It can also be used in so many ways: as a dip, as a dressing or as a sauce.
- It's naturally paleo, Whole30, keto and low carb.
Key ingredients and substitutions:
- Mayonnaise - you can either make your own mayo or use pre-made store bought mayo. I personally prefer to make my own as it's so quick and easy!
- Bacon - this is what takes this aioli over the top! You will use cooked bacon for this recipe. I recommend using sugar free, nitrate free bacon if you can find it.
- Garlic - aioli just isn't aioli without a little garlic. You can add as much or as little as you like to give this garlic bacon aioli the taste that you prefer.
- Lemon juice - fresh lemon juice adds a unique flavour to this aioli dip.
How to make this recipe:
First you will cook the bacon as per the instructions on the package and set aside to let it cool and crisp up.
While the bacon is cooking, place the other ingredients in the cup for your immersion blender and blend well until thick and smooth.
Cut or rip the bacon into small pieces and stir it into the aioli and then place the aioli in the fridge for 30 minutes to cool. Then enjoy!
Tips and variations:
- If you like a thicker aioli: omit one tablespoon of lemon juice.
- If you want more of a lemon flavour add a tablespoon of lemon zest.
- If you don't like garlic, omit it from the recipe.
- If you like more garlic, add an extra clove.
- For a different flavour feel free to add other herbs such as dried basil or parsley.
- If you are keto, Whole30 or paleo be sure the bacon you use doesn't have any sugar added.
- To turn this into maple bacon aioli, add a couple tablespoons of maple syrup.
How to use aioli:
- As a dip for French fries or sweet potato fries
- As a dip for raw veggies, crackers or chips
- As a topping for burgers or meat dishes
How to store:
This aioli stores really well in the fridge in an air tight container for up to 5 days. Just give it a quick stir before serving.
Frequently asked questions:
Traditional aioli is made from garlic and extra virgin olive oil while mayonnaise is made from egg yolk and oil. However, many restaurants and recipes (including the recipe for this bacon aioli) for aioli now utilize mayonnaise as the base.
That will depend on the type of oil you are using for either the aioli or the mayonnaise and the other ingredients that you add to each. Both can be a healthy option if you are using high quality oils, limiting or avoiding sugars and adding real, unprocessed spices and other ingredients.
As written this is not a vegan aioli recipe, but to make it into one be sure to use a vegan mayonnaise and vegan bacon.
Other sauces and dips you will love:
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- 4 strips bacon
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1-2 tablespoon maple syrup (if you prefer a sweeter aioli)
- Cook the bacon as per the instructions on the package and set aside to let it cool and crisp up.
- While the bacon is cooking, place the other ingredients in the cup for your immersion blender and blend well until thick and smooth.
- Cut or rip the bacon into small pieces and stir it into the aioli and then place the aioli in the fridge for 30 minutes to cool.
- If you like a thicker aioli: omit one tablespoon of lemon juice
- If you want more of a lemon flavour add a tablespoon of lemon zest
- If you don't like garlic, omit it from the recipe
- If you like more garlic, add an extra clove
- This aioli stores well in the fridge in an air tight container for up to 5 days