This is the first of a three recipe 'series' that I have lined up over the next few days.
The three go hand-in-hand with one another to make one absolutely fabulous thing, but you can also use them each individually or with other recipes as well!
Sriracha used to scare the pants off me. Until I took an arrow to the knee... Har har.
And then I grew up.
Now it seems as if I will try and find any excuse I can to use it! And... I know I'm not the only one.
This aioli could be used on just about anything. Seriously.
Feel free to adjust the amount of Sriracha in the recipe according to your taste.
I was originally going to add 2 tbsp. of Sriracha, but decided to try it with one first. I'm glad that I did! 1 tbsp. of Sriracha was just perfect for my little mouth.
Skinny Sriracha Aioli
Servings: 8 • Size: 1 Tbsp. • Calories: 17.5 • Fat: 1 g • Carb: 1.2 g • Fiber: 0 g • Protein: 0.7 g • Sugar: 0.9 g • Sodium: 49.2 mg
2 Tbsp. Light Mayo
1/4 C. Plain Fat Free Greek Yogurt
1 Tbsp. Sriracha (Asian Hot Chili Sauce)
2 Tsp. Distilled White Vinegar
Salt & Pepper to Taste
Whisk all ingredients together in a small bowl.
Enjoy right away or let set in the fridge for a while to allow the flavors to marry together a bit more.
Keep leftovers in a sealed container in the fridge for up to 7 days.