Ingredients:

1 11-ounce can - Shoe peg corn (small white kernels, drained)
1 16-ounce can - Black beans, rinsed and drained
1/2 cup - Diced red onion
1 each - Jalapeno pepper, seeded and minced
2 each - Roma tomatoes, seeded and chopped
1/4 cup - Creamy Italian salad dressing
1/2 cup - Ranch dressing
1/2 teaspoon each - Garlic powder, black pepper and chili powder
3/4 teaspoon - Tabasco® sauce

Directions:

Mix the Creamy Italian and Ranch dressings, garlic powder, black pepper, chili powder and Tabasco sauce. Chill for six hours to blend flavors*. Combine the corn, black beans, onion and jalapeno. Toss with the dressing and serve with tortilla chips. *This still tastes great even if you whip it up at the last minute!

Ingredients:

1 8-ounce package - Cream cheese, softened
1/3 cup - Lowfat plain yogurt
1/3 cup - Crumbled blue cheese
1/4 cup - Chopped toasted pecans
2 tablespoons - Minced chives

Directions:

Beat cream cheese until fluffy. Add yogurt and blend well. Fold in the blue cheese, pecans and chives. Spoon into serving bowl. Cover. Chill at least 30 minutes to blend flavors. Serve with crisp crackers, melba toast or pita chips.

Ingredients:

2 pounds- Shrimp, de-veined, cooked and peeled
1/4 cup - Light olive oil

1 tablespoon - Dry mustard
2 cloves - Garlic, thinly sliced

1/2 cup - Fresh-squeezed lemon juice
2 teaspoons - Salt

2 tablespoons - Chopped parsley
1 each - Bay leaf

1/2 teaspoon - Paprika
Dash - Ground red pepper

2 tablespoons - Chopped pimento
1 tablespoon - Red wine vinegar
1 each - Lemon, thinly sliced or wedged

Directions:

Blend the olive oil, garlic, dry mustard, salt, lemon juice, vinegar, parsley, bay leaf, paprika, red pepper and pimento. Add shrimp and marinate in refrigerator for two hours. Transfer shrimp to serving bowl. Garnish with lemon slices or wedges.