Seafood Dipping Sauces

Ingredients

Cilantro Citrus Aioli
1 c. Hellmann’s mayonnaise
1/4 c. fresh cilantro
1 Tbsp. garlic, chopped
juice of 1 lime
1/4 c. olive oil
freshly milled pepper to taste
salt to taste

Lemon Roasted Garlic Aioli
1 c. Hellmann’s mayonnaise
3 Tbsp. roasted garlic
2 Tbsp. olive oil
1/4 c. fresh lemon juice
1 Tbsp. freshly grated lemon zest
2 Tbsp. freshly parsley, chopped
salt & pepper to taste

Chipotle and Sundried Tomato Chili Sauce
2 tsp. chipotle peppers in adobo
1 Tbsp. sundried tomatoes, packed in oil
1/2 c. Heinz chili sauce

Roasted Red Pepper Aioli
2 garlic cloves
1/2 c. roasted red bell peppers, drained & patted dry
1/3 c. Hellmann’s mayonnaise
2 Tbsp. olive oil
salt & freshly ground black pepper to taste

Classic Garlic Aioli
2 c. Hellmann’s mayonnaise
1/2 c. olive oil
5 Tbsp. garlic, minced
4 Tbsp. paprika
1 tsp. cayenne pepper
1/4 c. lemon juice
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 Tbsp. kosher salt
1/2 tsp. black pepper

Wasabi Avocado Aioli
1/2 tsp. wasabi powder
1/2 lime, juiced
1 c. Hellmann’s mayonnaise
1/2 avocado, pulped
1/4 c. half & half
salt & pepper to taste

Mango Cumin Salsa
1 c. mango puree
1/4 c. salsa
1/4 c. rice vinegar
1 Tbsp. honey
2 tsp. ground cumin
1 Tbsp. fresh cilantro
1/4 c. olive oil

Herbed Sundried Tomato Aioli
1 c. Hellmann’s mayonnaise
1/4 c. sundried tomatoes
2 fresh basil leaves
2 Tbsp. fresh oregano leaves
3 Tbsp. roasted garlic
2 Tbsp. olive oil
1/4 c. fresh lemon juice
1 Tbsp. freshly grated lemon zest
2 Tbsp. freshly chopped parsley
salt & pepper to taste

Cooking Instructions

• Per recipe, combine all ingredients in a food processor and process till smooth.
• Reserve chilled until ready to serve.

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