Soccer game day recipes

• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup yogurt
• 1 Tbsp. milk
• 1 tsp. Maille® Dijon Originale Traditional Dijon Mustard
• 1/4 tsp. grated lemon peel
• 2 English muffins, split and toasted
• 4 eggs, poached or cooked as desired
• 1/4 cup diced chorizo sausage, browned in skillet

• Combine Hellmann's® or Best Foods® Real Mayonnaise, yogurt, milk, mustard and lemon peel in small microwave-safe bowl with wire whisk. Microwave at HIGH until warm, about 30 seconds. Stir until smooth.
• Top muffins with eggs, chorizo, then warm sauce.

*For a homestyle twist, substitute ''Best Foods Quick Mayonnaise Biscuits'' for English muffins. Preheat oven to 450°. Combine 2 cups all-purpose flour, 1 Tbsp. baking and 1/2 tsp. salt in medium bowl. Stir in 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise and 3/4 cup milk with spoon. Drop batter by rounded tablespoonfuls onto ungreased baking sheet. Bake 13 minutes or until slightly golden. Serve warm.

• Pickled Red Onions
• 1 medium red onion, thinly sliced
• 1/3 cup vinegar
• 1 pinch each salt and sugar
• Tacos
• 1 package (14 oz.) soft tofu
• 2 Tbsp. vegetable oil
• 1/2 onion, chopped
• 1 tsp. chili powder
• 3 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread
• 1 cup rinsed and drained low sodium black beans
• 12 corn tortillas, warmed

• For Pickled Red Onions, toss onions, vinegar, salt and sugar in medium bowl and set aside.
• For Tacos, wrap tofu with paper towels and press out excess moisture. Heat oil in large nonstick skillet over medium-high heat and cook onions 3 minutes.
• Add tofu and cook 6 minutes, stirring and breaking up with wooden spoon. Add chili powder and toss to coat the tofu mixture. Stir in Hellmann's® or Best Foods® Vegan Dressing and Spread, then beans and and cook, stirring, until heated through.
• Fill tortillas evenly with tofu mixture. Garnish if desired, with additional Hellmann's® or Best Foods® Vegan Dressing and Spread, roasted butternut squash cubes, avocado slices, cilantro springs and lime wedges. Serve with Pickled Onions.

• 4 ounces chorizo sausage, chopped
• 3 Tbsp. margarine, divided
• 2 Tbsp. all-purpose flour
• 1 1/2 cups 2% milk
• 1/2 cup shredded Monterey Jack cheese
• 4 eggs
• 4 large slices Italian bread, toasted
• 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise

• Brown chorizo in large nonstick skillet over medium-high heat. Remove chorizo and set aside.
• Melt 2 tablespoons margarine in same skillet over medium heat and cook flour, stirring constantly, until toasted, about 2 minutes. Gradually stir in milk. Bring to a boil over high heat and boil until thickened, about 1 minute. Remove from heat and stir in cheese. Cover and set aside.
• Melt remaining 1 tablespoon margarine in same skillet over medium heat and cook eggs almost to desired doneness.
• Meanwhile, arrange toast on broiler-proof serving plates. Evenly top with chorizo. Stir Hellmann's® or Best Foods® Real Mayonnaise into cheese sauce with wire whisk and pour over chorizo. Broil until golden, about 1 minute. Top with eggs.

• 1 Tbsp. olive oil
• 1 shallot *, finely chopped
• 3/4 cup finely chopped chorizo or pepperoni (about 3 oz.)
• 10 cherry tomatoes, quartered
• 1/2 small red chili pepper, finely chopped (optional)
• 3 cups baby spinach leaves
• 6 eggs, lightly beaten
• 1/2 cup canned refried beans
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. shredded cheddar cheese
• 4 burrito size flour tortillas, warmed

• HEAT oil in large nonstick skillet over medium heat and cook shallot and chorizo, stirring occasionally, until shallot is golden. Stir in tomatoes, chili pepper, spinach, eggs, refried beans and Hellmann's® or Best Foods® Real Mayonnaise. Cook over medium heat, stirring frequently, until eggs are cooked about 5 minutes. Stir in cheese.
• SPOON egg mixture onto warm tortillas; roll up. Serve, if desired, with guacamole, sour cream and lime wedges.

Tip: Use 3 Tbsp. finely chopped onion instead of the shallots.

• 2 Tbsp. lime juice
• 1 1/2 tsp. Knorr® Chicken flavor Bouillon
• 4 ripe avocados, peeled, pitted and mashed with fork
• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 medium tomato, seeded and chopped
• 1/2 cup finely chopped red onion
• 2 Tbsp. chipotle peppers in adobo sauce, finely chopped
• 2 Tbsp. chopped fresh cilantro
• 1 clove garlic, finely chopped

• Combine lime juice and Knorr® Chicken flavor Bouillon in small cup and microwave at HIGH 20 seconds or until very hot.
• Combine with remaining ingredients in medium bowl. Serve, if desired, with tortilla chips or your favorite dippers.

See nutritional information for saturated fat content.

• 1 1/2 cups shredded Monterey Jack cheese * (about 6 oz.)
• 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 1 Tbsp. heavy cream
• 1 small jalapeno pepper *, finely chopped
• 2 green onions, finely chopped
• 2 tsp. ground cumin

• Heat all ingredients in medium saucepan over low heat, stirring constantly, until cheese is melted, about 20 minutes, adding additional heavy cream if needed. Serve, if desired, with tortilla chips or quesadillas.

*Substitution: Use 1-1/2 cups Monterey Jack cheese with jalapeño pepper and omit fresh jalapeño pepper.

• 1/4 cup pasta sauce
• 2 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
• 1/2 tsp. chipotle chili powder
• 1 large ripe mango *, peeled and chopped
• 1 red bell pepper, finely chopped

• Combine sauce, Hellmann's® or Best Foods® Light Mayonnaise and chili powder in large bowl. Stir in mango and red pepper. Serve, if desired, with tortilla chips.

*SUBSTITUTIONS: Use 1 package (10 oz.) frozen mango, thawed and chopped, instead of fresh mango. Also, try using regular chili powder instead of chipotle chili powder.

• 5 eggs
• 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. chopped parsley (optional)
• 1/8 tsp. ground black pepper (optional)
• 1 Tbsp. olive oil
• 1/2 cup chopped chorizo
• 1 lb. new potatoes or all-purpose potatoes, cooked and sliced
• 1 medium onion, finely chopped

• Beat eggs, Hellmann's® or Best Foods® Real Mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
• Heat olive oil in large nonstick skillet and lightly brown chorizo over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender, about 5 minutes.
• Add egg mixture. Cook over low heat, lifting set edges of omelet with spatula and tilting pan to allow uncooked mixture to flow to bottom. Cover and cook until omelet is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.

• 3 medium ripe tomatoes, chopped
• Juice from 1 lime
• 1/2 small jalapeno pepper, seeded and finely chopped
• 1 large avocado, peeled and cubed
• 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. sour cream
• 1 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 lb. lean ground beef
• 2 tsp. chili powder
• 1 bag (10 to 14 oz.) tortilla chips
• 1/2 cup shredded cheddar cheese * (about 2 oz.)

• Combine tomatoes, lime juice and jalapeno pepper in medium serving bowl; set aside.
• Blend avocado, Hellmann's® or Best Foods® Real Mayonnaise and sour cream in small bowl with fork until desired consistency. Turn into serving bowl and set aside.
• Heat olive oil in medium skillet over medium heat and cook onion, stirring occasionally, until almost tender, about 4 minutes. Add garlic and cook 30 seconds. Add ground beef and chili powder and cook over medium-high heat, stirring occasionally, until ground beef is cooked.
• Arrange tortilla chips on large serving plate**, then top with ground beef and sprinkle with cheese. Broil 1 minute OR microwave 30 seconds or until cheese is melted. Garnish with tomato mixture, avocado mixture and, if desired, chopped green onions.

* Use more if desired.

**Use broiler-proof plate if broiling OR microwave-safe plate if microwaving.

• 1 each red, orange and yellow bell pepper, diced (about 3 3/4 cups)
• 1 small red onion, diced (about 1/2 cup)
• 1 can (15 oz.) corn, drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) black eyed peas, rinsed and drained
• 2 medium jalapeno peppers, cored, seeded and diced
• 1 cup small cubes feta cheese
• 1 can (6 oz.) black olives, drained and coarsely chopped
• 1 bottle Hellmann's® or Best Foods® Cilantro Lime Sauce

• Combine all ingredients in large bowl until well blended. Serve with tortilla chips or salad greens – also terrific on its own!

Tip: Customize this to your liking – try different beans or add chopped avocado, chopped tomatoes, scallions, diced fresh mango and/or chunks of pepper Jack cheese.