Game day recipes

• 2 cups finely chopped or shredded cooked chicken
• 1/3 cup cayenne pepper sauce
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise or Hellmann's® or Best Foods® Light Mayonnaise
• 1 cup shredded cheddar cheese
• 2 Tbsp. finely chopped green onions (optional)
• 1 tsp. lemon juice
• 1/4 cup crumbled blue cheese

• PREHEAT oven to 375°.
  
• TOSS chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Spoon into 1-1/2-quart shallow casserole, then sprinkle with blue cheese.
• BAKE uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.

Tip: For Spicy Mayo Buffalo Chicken Dip, replace Hellmann's® or Best Foods® Real Mayonnaise with Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing and omit cayenne pepper sauce.

Tip: You can make this dip up to 2 days ahead.

• 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 package (8 oz.) cream cheese, softened
• 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
• 1 package Knorr® Vegetable recipe mix
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 can (8 oz.) water chestnuts, drained and chopped
• 2 cloves garlic, finely chopped

• Preheat oven to 350°.
  
• Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast iron skillet, then top with remaining 1/2 cup of cheese.
• Bake for 35 minutes or until dip is hot.

Tip: For Spanakopita Dip substitute 1 cup crumbled feta cheese for the cheddar and omit artichoke hearts. Bake as directed or for Spanakopita cups, spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 1 container (16 oz.) sour cream
• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

• COMBINE all ingredients in medium bowl. Chill, if desired.
• SERVE with your favorite dippers.

• 1 bag (9 oz.) crispy vegan "chicken" tenders, cooked according to package directions, cooled and crumbled crumbled
• 1/3 cup cayenne pepper sauce
• 1 cup Hellmann's® or Best Foods® Vegan Dressing and Spread
• 1 cup shredded vegan cheddar cheese alternative
• 2 Tbsp. finely chopped green onion (optional)
• 1 tsp. fresh lemon juice
• 1/4 tsp. garlic powder

• Preheat oven 375°. Toss crumbled tenders with cayenne pepper sauce. Stir in remaining ingredients. Scrape into 1 1/2-quart shallow baking dish. Sprinkle, if desired with 1/4 cup crumbled vegan or regular bleu cheese.
• Bake 20 minutes or until bubbling. Serve, if desired, with celery and your favorite dippers.

Tip: Can be made up to a day in advance and refrigerated until ready to bake.
This recipe is also delicious when made with Hellmann's® or Best Foods® Real Mayonnaise!

CREAMY BLUE CHEESE DIP

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup reduced fat sour cream
• 1/4 cup crumbled blue cheese
• 2 Tbsp. sliced green onion
• 1/4 tsp. coarsely ground black pepper

BUFFALO CHICKEN WINGS

• 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 4 Tbsp. cayenne pepper sauce, divided
• 2 tsp. minced garlic
• 3/4 tsp. salt
• 4 lbs. chicken wings, cut in half and wing tips removed*
• 3 Tbsp. butter, melted

• For Blue Cheese Dip: Stir Hellmann's® or Best Foods® Real Mayonnaise and sour cream in small bowl until blended. Stir in blue cheese, green onion and pepper. Cover and refrigerate until serving.
• For Wings: Place oven rack in top position; preheat oven to 450°. Line large rimmed baking sheet with aluminum foil. Coat foil generously with nonstick spray.
• Combine Hellmann's® or Best Foods® Real Mayonnaise, 1 Tbsp. cayenne pepper sauce, garlic and salt in large bowl. Add wings and toss to coat. Arrange wings on prepared pan.
• Bake 40 to 45 minutes or until wings are golden and crisp. Combine remaining 3 Tbsp. cayenne pepper sauce and melted butter in large bowl. Transfer wings from baking sheet to bowl and toss to coat. Arrange on serving platter. Sprinkle with a little smoked paprika for added heat and smoky flavor, if desired. Serve with Blue Cheese Dip, and if desired, carrot and celery sticks.

*Freeze the wing tips for the next time you make chicken broth.
Leftovers Tip: Have leftover wings? Remove skin and shred meat to use in salads, tacos, quesadillas etc.

• 1 round loaf country-style bread or sour dough bread
• 3/4 cup Hellmann's® or Best Foods® Roasted Garlic Sauce
• 3 cups shredded mozzarella cheese
• 3 Tbsp. sliced green onions

• PREHEAT oven to 400°. Cut 1-1/2-inch diagonal slices through bread, making sure not to cut through to bottom. Repeat on other diagonal. Loosen bread with fingers.
• SQUEEZE Hellmann's® or Best Foods® Roasted Garlic Sauce into grooves, then stuff in cheese.
• ARRANGE bread on baking sheet. Bake 20 to 25 minutes or until cheese is melted and bread is heated through. Sprinkle with green onions.

Tip: Also delicious with Hellmann's® or Best Foods® Cilantro Lime Sauce and shredded pepper Jack cheese!

• 32 dill pickle chips
• 1/2 cup all-purpose flour
• 3 large eggs
• 2 Tbsp. PLUS 1/2 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided
• 1 1/2 cups panko bread crumbs
• 2 Tbsp. chopped fresh dill
• 1 Tbsp. pickle juice
• No-stick cooking spray

• Preheat air fryer to 400°. Place pickle chips on paper towels and pat dry.
• Place flour in one shallow bowl. In another shallow bowl, whisk together eggs and 2 Tbsp. Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing until well blended. In a third shallow bowl, combine panko crumbs and dill.
• Dip pickle chips in flour, shaking off excess. Then dredge in egg mixture and place in panko crumbs, pressing gently to coat well on both sides.
• Spray air fryer with a generous coating of no-stick spray. Place breaded pickle chips on tray in a single layer. Lightly spray tops of pickles with no-stick spray. Cook 5 minutes, flip, lightly spray again and cook another 5 minutes or until browned and crispy.
• Serve with remaining Mayonnaise Dressing as dipping sauce, combined if desired, with pickle juice.

Chef’s Tip: Don’t have an air fryer, no problem! This recipe can be baked in a 425° oven on a well-greased baking sheet for 20 minutes, 10 minutes per side. Enjoy!

• 2 Tbsp. cornstarch
• 1 sprig fresh rosemary, leaves removed and chopped
• 1 pinch salt
• 1 pinch pepper
• 1 pinch paprika
• 2 (8 oz.) sweet potatoes, cut into 1/4-in.wide matchsticks
• 3 cloves garlic
• 3 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread

• Preheat oven to 425°. Line 1 large or 2 medium baking sheets with parchment paper. Set aside.
• Combine cornstarch, rosemary, salt, pepper and paprika in large bowl. Add sweet potato sticks and toss. Add Hellmann's® or Best Foods® Vegan Dressing and Spread and toss to coat. Arrange on prepared baking sheets. Add garlic cloves.
• Bake 10 inutes; remove from oven and toss. Return to oven and bake 10 minutes longer or until crispy. Remove to rack to cool 3 minutes before serving. Serve with additional Hellmann's® or Best Foods® Vegan Dressing and Spread for dipping.

• 1 can (14.5 oz.) no salt added diced tomatoes
• 1 package Knorr® Fiesta Sides™ - Spanish Rice
• 2 tsp. chili powder
• 1 can (15.5 oz.) no salt added kidney beans
• 1 can (14.5 oz.) no salt added black beans
• 1 cans (15.25 oz) no salt added corn kernels

• Combine 2 cups water, canned diced tomatoes, Knorr® Fiesta Sides™ - Spanish Rice and chili powder in 3-quart saucepan and bring to a boil over high heat. Reduce heat and cook covered 7 minutes.
• While rice is cooking, drain and rinse canned beans and corn. Stir into cooked rice and cook 1 minute.
• Serve with your favorite chili toppers.

Tip: Stir in some chopped fresh cilantro for a nice touch!

HERB & GARLIC SANDWICH SPREAD:

• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/3 cup chopped assorted fresh herbs, (such as parsley, rosemary and thyme}
• 1 tsp. finely chopped garlic

SUBS:

• 4 long Italian rolls or large loaf seeded Italian bread, halved horizontally
• 12 slices Genoa salami, (3 oz.)
• 8 slices deli ham, (4 oz.)
• 12 slices pepperoni, (2 oz.)
• 8 slices provolone cheese, (4 oz.)
• 2 cups thinly shredded romaine lettuce or baby arugula
• 12 thin slices tomato
• 12 thin slices red onion

• For Herb & Garlic Spread, combine Hellmann's® or Best Foods® Real Mayonnaise, herbs and garlic in small bowl.
• For Subs, evenly spread both sides of rolls or bread with Herb & Garlic Sandwich Spread, then evenly layer with remaining ingredients. Cut into pieces to serve. Serve, if desired, with pepperoncini.

For Roasted Pepper & Basil Spread, puree 1/2 cup roasted peppers in food processor or blender. Transfer to bowl and stir in 1 cup Hellmann's® or Best Foods® Real Mayonnaise, 1/2 cup chopped basil leaves, 1/2 tsp. minced garlic and 1/4 tsp. freshly ground black pepper.

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/2 cup plain dry bread crumbs
• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 2 lbs. ground beef or ground turkey
• 8 hamburger buns

• COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl.
• MIX mayonnaise mixture into ground beef; shape into 8 patties.
• GRILL or broil until done. Serve burgers on buns.

Slider Tip – Evenly divide ground beef mixture into 16 portions and form into small patties (approximately 2 oz. each). Cook as directed above and serve on slider size buns.

BARBECUE TIP: For a delicious creamy barbecue sauce topping, combine 1/4 cup BBQ sauce with 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise. Spoon on juicy burgers and enjoy!

TIP: If using ground turkey, oil grill or broiler pan before cooking.

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
• 8 1/4-in. thick slices hearty rustic Tuscan bread
• 12 ounces sliced Black Forest ham
• 8 ounces round soft ripened Brie cheese

• Place 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise in a small bowl; set aside. Place bread slices on a cutting board. Evenly spread all slices with remaining mayonnaise. Evenly top 4 of the bread slices with ham slices.
• Cut the rind off the Brie. Divide the cheese into 4 equal parts, then cut each part into thick slices. Place Brie slices evenly on top of ham slices. Top with remaining bread, mayonnaise side down, to close each sandwich.
• Spread reserved Mayonnaise in a thin layer on the outer top and bottom bread slices of each sandwich. Place in a large nonstick skillet and cook over medium-high heat, pressing gently, and turning once, until both sides of bread are golden brown and Brie is melted, working in batches if necessary. Serve hot and enjoy!