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Perfect as a side or light summer meal, crispy roasted okra and cherry tomato bunches are served alongside an irresistible (cheater) pimentón aioli made with store bought mayo and smoked paprika. 
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Cheater Pimentón Aioli
Prep Time
5 mins
 

A complex-tasting pimentón aioli you can whip up in minutes flat. This stuff is irresistible – consider doubling the recipe for use as a general purpose dip or for sandwiches and toast. For a proper pimentón aioli, see my recipe here.

Recipe Type: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: pimenton aioli
Author: Elizabeth Stark
Ingredients
  • 1 clove garlic smashed
  • pinch sea salt
  • 1 tablespoon fresh squeezed lemon juice, from about 1/2 a lemon
  • 1 teaspoon pimentón (aka smoked paprika)
  • 1/2 cup real mayonnaise (Duke's forever)
  • 1/4 cup sour cream (full-fat Greek yogurt works, too)
Instructions
  1. In a small mixing bowl, combine garlic, sea salt, and lemon; use a spoon to mash garlic into a paste. Stir in pimentón. Fold in mayo and sour cream. Cover and set in the fridge to chill.
  2. Pimentón aioli can be made up to 2 days ahead. Covered tightly in the fridge, it will keep for five days (but you'll definitely eat it up first).