SPICY MAYONNAISE AND GARLIC AIOLI RECIPES

• 2 boneless, skinless chicken breasts (about 1 lb.)
• 1 cup low-fat buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 Tbsp. paprika
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided
• 1 tsp. salt
• Vegetable oil for frying
• 4 brioche rolls
• 12 dill pickle chips
• 1 cup shredded lettuce

• Place chicken breasts between layers of plastic wrap and evenly pound to 1/4-inch thickness. Cut each piece in half.
• Whisk together buttermilk and 4 Tbsp. of Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in large bowl well blended. Fully submerge chicken pieces in mixture. Set aside.
• In separate shallow bowl, whisk together flour, cornstarch, spices and salt until blended. Drizzle 2 Tbsp. of buttermilk mixture into flour mixture and gently mix with a fork to create a few shaggy clumps.
• Pour vegetable oil in large high-sided heavy-duty skillet or pot until about ½-inch deep. Heat over medium-high heat until temperature reaches 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to form a thick crust.
• Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked.
• To build the sandwiches, evenly divide remaining Mayonnaise Dressing on top and bottom buns; then top with fried chicken, pickles and lettuce. Enjoy!

• 1 bag (14 oz.) coleslaw mix
• 1/2 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
• 1/4 cup finely chopped fresh cilantro, divided
• 3 Tbsp. fresh lime juice, divided
• 1 lb. fresh cod, cut into large bite-size pieces
• 1 small red onion, diced (about 1/2 cup)
• 2 tsp. chili powder
• 2 Tbsp. olive oil, divided
• 8 corn tortillas, heated according to package directions
• 1 avocado, diced

• Place coleslaw mix in a large bowl and stir in Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, 2 Tbsp. of the cilantro and 2 Tbsp. of the lime juice until well blended. Season, if desired, with salt. Set aside.
• Place cod in another large bowl. Add red onion, remaining cilantro, remaining lime juice, chili powder and 1 Tbsp. of the olive oil. Stir gently until well blended and cod is coated. Season, if desired, with salt.
• Heat remaining olive oil in large nonstick skillet over medium-high heat. Add cod mixture and cook about 5 minutes, gently stirring halfway through, or until fish is opaque and flakes easily with a fork.
• To assemble tacos, divide cooked fish mixture evenly between heated corn tortillas. Top evenly with coleslaw and diced avocado and serve, if desired, with an additional drizzle of Mayonnaise Dressing and lime wedges.

• 1 cup uncooked sushi rice
• 1/2 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
• 3/4 tsp. toasted sesame oil
• 1 -lb. salmon fillet, skin removed and cut into 4 pieces
• 1 avocado, thinly sliced
• 1 cup sliced seedless cucumber
• 1/2 cup shredded carrots
• 1 green onion, chopped
• 1 pkg (0.35 oz.) seaweed snacks

• Preheat oven to 400°. Prepare sushi rice according to package directions.
• Combine Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing and sesame oil until well blended. Line rimmed baking sheet with parchment paper or foil (or lightly grease pan). Evenly spread about 1 Tbsp. Mayonnaise Dressing mixture on top of each piece of salmon. Roast 15 minutes or until salmon is just cooked through.
• To assemble the bowls, evenly divide cooked rice between 4 bowls. Evenly top each with a cooked spicy salmon filet, sliced avocado, cucumber slices, shredded carrots and chopped scallions. Serve with additional Mayonnaise Dressing mixture and seaweed snacks and garnish, if desired, with toasted sesame seeds.

• 1/2 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
• 1 Tbsp. lime juice
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1 small red onion, thinly sliced
• 2 Tbsp. chopped fresh cilantro
• 1/2 tsp. ground cumin
• 1 Tbsp. olive oil
• 1 cup uncooked long grain rice, cooked according to package directions
• Favorite Toppings: black beans, corn, avocado, tomato, green onions

• Combine Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing and lime juice in small bowl until well blended; set aside.
• Combine chicken, onion, cilantro and cumin in large bowl; season with salt and pepper if desired. Stir in ¼ cup of the Mayonnaise Dressing mixture.
• Heat olive oil in large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes.
• Assemble burrito bowls by dividing rice between 4 bowls. Evenly top with cooked chicken, assorted favorite toppings and a dollop of the remaining Mayonnaise Dressing.

• 2 slices sour dough bread or rustic bread
• 3 Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided
• 2 ounces sliced Monterey Jack cheese, about 3 slices
• 2 ounces sliced deli turkey breast, about 2 slices
• 1/2 avocado, thinly sliced
• 2 slices vine-ripened tomato

• Spread ½ Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing on outside of each bread slice. Flip bread over and spread 1 Tbsp. Mayonnaise Dressing on inside of each bread slice.
• Build sandwich by layering onto inside of one piece of bread, half of the cheese, then turkey, avocado and tomato, (seasoned with salt, if desired), and then topping with remaining cheese. Top with remaining bread slice.
• Place sandwich in nonstick skillet over medium heat and cook, pressing gently until golden brown. Flip and continue cooking until the other side is golden brown and cheese is melted. Serve immediately. Enjoy!

• 1 lb. new potatoes
• 1/4 cup PLUS 2 Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided

• Preheat oven to 425°. Place potatoes in a 3-quart saucepan and cover with cold water. Add salt to taste and bring to a boil over high heat. Boil for about 7 minutes or until fork-tender. Drain thoroughly and place in a large bowl.
• Mix ¼ cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing with hot drained potatoes until evenly coated. Place potatoes on a lined sheet pan and smash each potato to ½-inch thickness with a flat-bottomed glass, using an small offset metal spatula to help release from glass, if needed. Spread smashed potatoes in a single layer and brush with remaining 2 Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing.
• Bake 30 minutes, flipping halfway through bake time. Sprinkle with salt to taste and serve with additional Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing for dipping.

• 1 lb. extra lean ground beef
• 1/4 cup PLUS 2 Tbsp. Hellmann's® or Best Foods® Garlic Aioli, divided
• 1/4 cup plain dry bread crumbs
• 2 Tbsp. olive oil
• 1 box (10 oz.) cremini mushrooms, thinly sliced
• 1 medium onion, thinly sliced
• 4 hamburger buns, toasted

• Combine ground beef, ¼ cup Hellmann's® or Best Foods® Garlic Aioli and breadcrumbs in large bowl until well blended. Shape into 4 patties and set aside.
• Heat olive oil in large nonstick skillet over medium-high heat and cook mushrooms and onions, stirring occasionally, until browned, about 5 minutes. Remove to bowl and stir in remaining 2 Tbsp. Aioli. Set aside.
• Grill, broil or fry burgers to desired doneness. Place on toasted buns and evenly top with creamy garlic mushroom and onion mixture. Serve, if desired, with additional garlic aioli spread on buns.

DRESSING:

• 1 cup Hellmann's® or Best Foods® Garlic Aioli
• 1/3 cup red wine vinegar
• 2 tsp. dried oregano leaves

SALAD:

• 1 lb. orzo pasta, cooked and cooled
• 1 can (15 oz.) chickpeas, rinsed and drained
• 1 package (5 oz.) baby spinach leaves, coarsely chopped, (about 6 cups)
• 1 large red bell pepper, diced (1 cup)
• 1/2 seedless cucumber, diced (1 cup)
• 3/4 cup crumbled feta cheese
• 1/3 cup sliced pitted Kalamata olives

• For DRESSING, stir ingredients in large bowl until blended.
• For SALAD, add SALAD ingredients to bowl with DRESSING and toss to mix and coat. Serve immediately or refrigerate until ready to serve.

• 1/4 cup Hellmann's® or Best Foods® Garlic Aioli
• 1 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
• 1 Tbsp. butter
• 1/4 cup panko bread crumbs
• 1 lb. piece salmon fillet

• Preheat oven to 400°. Line baking sheet with parchment paper. In a small bowl, mix Hellmann's® or Best Foods® Garlic Aioli and Dijon mustard until well blended; set aside.
• Melt butter in medium skillet over medium-high heat. Add breadcrumbs and mix until thoroughly coated with butter. Continue to cook, stirring occasionally, 2 minutes or until breadcrumbs are lightly browned and toasted. Remove from skillet.
• Place salmon filet on prepared baking sheet. Evenly spread the surface with Garlic Aioli mixture. Sprinkle with toasted breadcrumbs to cover.
• Bake 10 minutes or until fish flakes with fork. Serve, if desired, with lemon wedges.

• 2 cans (15.5 oz. ea.) chickpeas or garbanzo beans, rinsed and drained
• 1/2 cup Hellmann's® or Best Foods® Garlic Aioli
• 2 Tbsp. fresh lemon juice

• Process all ingredients in food processor or blender until smooth; season, if desired, with salt and pepper.
• Spread onto a platter and garnish, if desired, with a drizzle of olive oil and a sprinkle of paprika. Serve with your favorite dippers.

ZUCCHINI FRIES:

• 1/2 cup all-purpose flour
• 1/2 cup Hellmann's® or Best Foods® Garlic Aioli
• 2 Tbsp. water
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. butter, melted
• 1 lb. zucchini, cut into 1/2-in thick spears

GARLIC HERB DIPPING SAUCE:

• 1/2 cup Hellmann's® or Best Foods® Garlic Aioli
• 1/2 tsp. grated lemon peel
• 2 tsp. fresh lemon juice
• 2 Tbsp. fresh basil leaves

• For Zucchini Fries, preheat oven to 400°. Line baking sheet with parchment paper.
• Place flour in a shallow bowl. In a second shallow bowl, whisk together Garlic Aioli with water until well blended. In a third shallow bowl combine breadcrumbs, cheese and melted butter until well blended.
• Dredge each zucchini spear in flour shaking off excess. Then thoroughly coat each spear in Garlic Aioli mixture. Then coat well with breadcrumb mixture pressing gently to adhere crumbs.
• Place breaded spears on prepared baking sheet. Bake 20 minutes or until crumbs are golden brown and zucchini is softened. Remove from oven and sprinkle with salt, if desired.
• For Dipping Sauce, stir together all ingredients in small bowl until well blended. Serve with Zucchini Fries.