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Lemon Garlic Aioli Mayonnaise

2 sl White bread; remove crusts, tear large pieces
1/2 c Skim milk
2 cl Garlic
2 Lemons; grated zest only
1/2 c Plain nonfat yogurt
1 c Reduced-cal mayonnaise
4 tb Ex-virgin olive oil
Salt and fresh ground pepper

Place bread in bowl. Pour milk over bread and let soak for 1 minute. Squeeze bread well and place in the bowl of a processor with garlic, lemon zest and yogurt. Pulse on and off about 5 times to combine ingredients. Add mayo and process until smooth. With motor running, drizzle olive oil in through the feed tube and process until smooth. Remove mixture to a bowl and season with salt and pepper. Refrigerate, covered, for up to two days. Yield: 1-1/2 cups.

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