Ingredients

• 4 2oz cups Aveyo Original Mayo

• Juice of 1 lime

• 1 clove garlic, minced

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

DIRECTIONS

1. In a bowl, add Aveyo Original Mayo, lime juice, and minced garlic.

2. Mix well until all ingredients are combined.

3. Season with salt and pepper to taste.

4. Garnish with fresh cilantro if desired.

5. Serve with tortilla chips, veggies, or use as a spread for sandwiches.

Ingredients

• 4 2oz cup Aveyo Original Mayo

• 2 tablespoons white vinegar

• 1 tablespoon lemon juice

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

DIRECTIONS

1. In a bowl, combine Aveyo Mayo, white vinegar, and lemon juice.

2. Add minced garlic, dried oregano, and dried basil.

3. Whisk until smooth and well combined.

4. Season with salt and pepper to taste.

5. Use as a salad dressing or as a dip for breadsticks and veggies.

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• 4 slices cooked bacon, crumbled

• 2 tablespoons chopped green onions

DIRECTIONS:

• Mix mayonnaise and sour cream.

• Stir in shredded cheddar cheese, crumbled bacon, and green onions.

• Chill before serving with crackers or veggies.

Ingredients

• 4 2oz cup Aveyo Original Mayo

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar

• Salt and pepper to taste

DIRECTIONS

1. In a bowl, whisk together Aveyo Original mayo, Dijon mustard, honey, and apple cider vinegar.

2. Mix until smooth and well combined.

3. Season with salt and pepper to taste.

Ingredients

• 4 2oz cup Aveyo Original Mayo

• 1/2 cup sour cream

• 1 teaspoon dried dill

• 1 teaspoon dried parsley

• 1 teaspoon dried chives

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

DIRECTIONS

1. In a bowl, combine Aveyo Original Mayo and sour cream.

2. Add dried dill, dried parsley, dried chives, garlic powder, and onion powder.

3. Mix well until all ingredients are incorporated.

4. Season with salt and pepper to taste.

5. Serve with fresh veggies, chips, or use as a salad dressing.

Ingredients

• 2 2oz cups of Aveyo original mayo 

• 8 oz. cream cheese

• 1/2 cup sour cream

• 1 tbsp lemon juice

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning (or to taste)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 cup grated Parmesan cheese

• 1 cup shredded cheddar cheese

• 1 lb lump/jumbo lump crab meat

• 2 chopped green onions

• Salt and pepper, to taste

DIRECTIONS

1. Preheat your oven to 350°F

2. In a large bowl, mix together the cream cheese, Aveyo mayo, and sour cream until smooth and creamy

3. Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and onion powder and mix until well combined

4. Add the Parmesan cheese and shredded cheddar cheese

5. Gently add in the crab meat and green onions. Be careful not to break up the crab meat too much.

6. Taste the mixture and add salt, pepper, and hot sauce if needed

7. Transfer the mixture to an oven-safe baking dish and spread it out evenly. 

8. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden.

9. Serve hot with crackers, toasted baguette slices, or fresh vegetables

Ingredients

• 4  2 oz cups of Aveyo original mayo 

• 1 cup sour cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried dill weed

• 1 teaspoon dried parsley

• Salt and pepper to taste

DIRECTIONS

1. In a medium-sized bowl, mix the sour cream and mayo until smooth.

2. Stir in the garlic powder, onion powder, dried dill weed, dried parsley, salt, and pepper. Mix until well combined.

3. Cover the bowl and refrigerate for at least 30 minutes.

4. Serve chilled with your favorite fresh vegetables like carrots, celery, bell peppers, cherry tomatoes, cucumbers, and broccoli.

Ingredients

• 2 2oz cups of Aveyo Chipotle mayo

• 2 cups cooked broad beans (also known as fava beans), shelled

• 2 cloves garlic, minced

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• Salt and pepper to taste

DIRECTIONS

1. If using fresh broad beans, remove them from their pods and cook in boiling water for about 3-4 minutes until tender. Drain and let them cool, then remove the tough outer skins. If using canned or frozen broad beans, make sure they are drained and rinsed well. 

2. In a food processor, combine the cooked broad beans, Aveyo Chipotle mayo, minced garlic, lemon juice, and olive oil. Blend until smooth.

3. Taste the dip and add salt and pepper to your liking. If the dip is too thick, you can add a little water or more olive oil to reach your desired consistency.

4. Transfer the dip to a serving bowl and garnish with fresh parsley or mint if desired. Serve with pita bread, crackers, or fresh vegetables.

Ingredients

• 4 2oz cups of Aveyo original mayo

• 2 tablespoons Dijon mustard

• 1 tablespoon capers, finely chopped

• 1 tablespoon lemon juice

• 1 tablespoon finely chopped pickles or pickle relish

• 1 teaspoon Worcestershire sauce

• 1 teaspoon hot sauce (optional, adjust to taste)

DIRECTIONS

1. In a medium-sized bowl, combine the Aveyo mayonnaise and Dijon mustard until smooth.

2. Stir in the chopped capers, lemon juice, chopped pickles or pickle relish, Worcestershire sauce, hot sauce (if using), and minced garlic.

3. Add the chopped parsley, and season with salt and pepper to taste. Mix until all ingredients are well combined.

4. Cover and refrigerate for at least 1 hour to let the flavors meld.

Ingredients

• 1 2 oz cup of Aveyo original mayo

• 3 ripe tomatoes, diced

• 1 small onion, finely chopped

• 1-2 jalapeño peppers, seeded and finely chopped

• 1/4 cup fresh cilantro, chopped

• 1 clove garlic, minced

• 1 tablespoon lime juice

• Salt and pepper to taste

DIRECTIONS

1. In a medium-sized bowl, combine the diced tomatoes, chopped onion, and jalapeño peppers.

2. Stir in the chopped cilantro and minced garlic.

3. Add the Aveyo mayonnaise and lime juice to the vegetable mixture. Stir until well combined.

4. Season with salt and pepper to taste.

5. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Ingredients

• 4 2oz cups Aveyo Original Avocado Mayo

• 1 bunch asparagus

• 3 Tbsp. Avocado Oil, divided

• ¼ tsp. salt

• ¼ tsp. black pepper

• 1 bunch green onions

• 1 clove garlic

• 1 Tbsp. Balsamic Vinegar of Modena

DIRECTIONS

1. Preheat oven to 400ºF.

2. Wash and dry asparagus. Trim bottom ends off of asparagus and discard. Place asparagus on a sheet pan and drizzle with avocado oil, and sprinkle with salt and pepper. Toss to ensure asparagus is well coated.

3. Roast asparagus in the oven for 13 minutes, or until it’s just tender but still vibrant green. Remove from the oven and cool for a few minutes.

4. Wash and dry the green onion. Cut the root ends off and any wilted parts off of the tops. Cut onions into thirds and place in the blender.

5. Add roasted asparagus and 2 tablespoons of avocado oil to the blender. Pulse until the asparagus and green onion are mostly broken down.

6. Add balsamic vinegar and pesto mayo to the blender. Blend until smooth.

Ingredients

• 4 2oz cups Aveyo Original Avocado Mayo

• 6 cups shredded cabbage

• 3 medium carrots, shredded

• ⅓ cup sugar

• ¼ cup apple cider vinegar

DIRECTIONS

1. In a large bowl combine cabbage and carrots

2. In a small bowl combine aveyo avocado mayo, sugar and vinegar 

3. Pour mayo mixture over cabbage mixture and toss to cost

4. Serve with a slotted spoon

Ingredients

• 4 2oz cups Aveyo Original Avocado Mayo 

• 3 cloves garlic 

• Salt 

• 2 ½ teaspoons fresh lemon juice

DIRECTIONS

1. Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.

2. Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. 

3. Add the garlic to a small bowl, and whisk together with aveyo mayo, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

Ingredients

• 4 2 oz cups Aveyo Original Avocado Mayo

• 1 bunch artichoke

• 3 Tbsp. Avocado Oil, divided

• ¼ tsp. salt

• ¼ tsp. black pepper

• 1 bunch green onions

• 1 clove garlic

• 1 Tbsp. Balsamic Vinegar of Modena

DIRECTIONS

1. Preheat oven to 400°F. 

2. Place oil in a skillet and leave on medium heat until melted. 

3. Add shallots and thyme. Cook for 2 to 3 minutes until shallots are translucent.

4. Add artichokes and spinach. Cook, stirring continually, until spinach is wilted.

5. Transfer mixture to mixing bowl. 

6. Add mozzarella, parmesan, Aveyo Original Avocado Mayo, and chili flakes to the mixing bowl. Fold together to combine. 

7. Place the mixture in an oven-safe dish and drizzle with olive oil. 

8. Bake for 20 minutes. 

9. Serve with chunks of your favorite bread or crackers, and enjoy! 

10. Try substituting with our Aveyo Chipotle Avocado Mayo to compliment the chili flakes!

Ingredients:

• 2 2oz cups of Aveyo Original Mayo

• 2 tablespoons Sriracha sauce (or to taste)

• 1 teaspoon lime juice

DIRECTIONS:

• Mix the mayonnaise with Sriracha and lime juice.

• Adjust the heat level to your preference.

• Serve with sushi, sandwiches, or grilled meats.

Ingredients:

• 2 2oz cups of Aveyo Original Mayo 

• ¼ cup sour cream

• ¼ cup crumbled blue cheese

• 1 tablespoon lemon juice

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

DIRECTIONS:

• Combine mayonnaise, sour cream, and crumbled blue cheese.

• Add lemon juice and Worcestershire sauce.

• Season with salt and pepper, and serve with buffalo wings or celery sticks.

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