Not sure exactly what you need but I hate mayo. I eat it very sparingly, if ever. I love tuna though and when making tuna salad use either sour cream or plain yogurt. Works great.

Kate

I used to purchase a spread called Durkee Sauce. It is cream colored, creamy and has a hint of mustard or horse radish I think. I forgot about it or I'd have a jar. Good stuff.

Here is a link that might be useful: Durkee's Famous Sauce

Not sure if you're interested in canning, but I use roasted red pepper spread for sandwiches. I've used it straight, or mixed with cream cheese, or mayo, for a thicker spread.

You could also buy a jar of roasted red peppers and blend them with mayo or cream cheese.

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This recipe is from the harvest forum.

Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.

No recipies, but some recommendations: Holsum Horseradish Sauce or light ranch salad dressing. Yum!

You can add all kinds of things to mayo -- roasted red pepper, cilantro and lime (you can find that in a Hispanic grocer as well), dill and lemon, etc.

I keep Dijonnaise by Hellman's/BestFoods in the fridge at all times. It's more of a mustard, but not as tart as a regular dijon. It has minimal calories and no fat. It's good and easy!

Here is a link that might be useful: Dijonnaise

I have used ripe avocado as a spread instead of butter and mayo, even on toast.

SharonCb

Not sure if you're looking for an alternative to mayo or wondering what to add to mayo to make a sandwich different.....
If it's the first then.... Mustard!! I don't like mayo much myself as a spread but am a definite mustard lover and there are so many different varieties from sweet to hot.
For additions to mayo, I like to add some pesto to mayo for certain types of sandwiches.

Grace

Hummus can be good a spread, depending on what kind of sandwich you are having. I like it with turkey, cheese or veggie sandwiches.

I like cream cheese blended with minced olives, sun dried tomatoes, flavored mustard, chutney, salad dressing of some sort or pickle relish, depending on what sort of sandwich I'm making.

In Mexico, they used mashed pinto beans and/or avocado instead of mayo, but I use my bean dip instead. Hummus is good also. I frequently use Roquefort salad dressing (Roquefort cheese, lemon juice, mayo, and pepper) instead of plain mayo, but I often use flavored mayo as well or aioli. I started a thread on flavored mayo a couple of months ago. Most often, I add hot sauce to mayo, but I also frequently add curry powder. If I'm making muffaletto, I use an olive tapenade.

Lars

I like this thread!

My recent sandwich spread of choice is tzatziki. The best version I've made was yogurt, salt, olive oil, lemon juice, and slow sauteed leeks. For a healthy version, even with low fat yogurt and/or minimal olive oil, it's pretty good. I also like the veri veri teriyaki stuff.

As another poster said, there are so many things you can add to mayo to liven it up. I love a bit of salsa mixed with mayo. My favorite is to add a bit of Tiger Sauce to mayo. Still creamy, a hint of sweet and a tiny bite. I even like mango chutney mixed with mayo.

I've added grated Parmesan and coarse ground black pepper to a little mayo to spread on bread for a grilled panini with sliced deli turkey and strips of roasted red pepper.

If you want to lighten up the mayo, you could add in a little thick Greek yogurt. Often when making dip for veggies I use 1/3 mayo, 1/3 lite sour cream, and 1/3 yogurt - then add my seasonings of choice - dill weed, onion, curry powder, seasoned salt, taco seasonings, fresh minced herbs, garlic salt, etc. etc.

I love Duke's Sandwich Spread which is Duke's mayo with very fine sweet pickle relish and some seasonings, I guess. You can add pickle relish and chili sauce to make a mock Thousand Island dressing.

I forgot to say, I often use leftover spaghetti sauce, gravy or bbq sauce as a sandwich spread too. Chutneys are great as well. Right now I'm working on a jar of my peach-cranberry chutney that makes a fantastic addition to a sandwich, really jazzes it up. My husband loves the sandwiches I send to work with him...he says he doesn't know what I do to make sandwiches taste so good and makes a bit of a game out of trying to figure out what I've put in them.

Today, he got half liverwurst with cranberry mustard, mayo, green onions, pepperjack, tomato, lettuce & mayo, and half pepper salami, chopped home cured black olives, cream cheese, shallots, roasted red bell pepper and lettuce.

How about Chipotle Mayonnaise?

Chipotle Mayonnaise

1 cup mayonnaise, preferably homemade
2 cloves garlic, minced or pressed
1 chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano

Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Yield: about 1 cup

My doctor will not let me eat Miracle Whip or mayonnaise, so I have to find an alternative. I've tried mustard but i just don't like mustard on a ham sandwich. I haven't tried Dijon though, maybe I would like that better. See, miracle whip and mayonnaise are high in vitamin K which causes your blood to clot. I was in the hospital last year with blood clots in my lungs. So i have to stay away from foods that are high in vitamin K.