1/2 cup reduced−calorie or light mayonnaise
1 1/2 cups plain non−fat or low−fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced
One 10−ounce package frozen chopped spinach, thawed, drained, and squeezed dry
Raw vegetables for serving

In a bowl, combine all of the ingredients except the raw vegetables.
Cover and refrigerate for 30 minutes to allow the flavors to blend.

Serve with cut raw vegetables

1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
1 cup chunky mild salsa
1 can (4 ounces) fire-roasted diced green chilies
1 package (10 count) tostada shells or 1 package (12-count) taco shells, broken into pieces
Chopped tomatoes (optional)

Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.

Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.

Makes about 3 cups.

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili
1 8 oz. package fat−free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room temperature.
Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese.
Lastly, sprinkle the shredded cheese over the chili.

Bake at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

2 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece(s) corn on the cob, kernels removed
2 tbsp fresh lime juice
1 tbsp corn oil
2 tbsp reduced-sodium taco seasoning, about 1/2 of a 1.25oz packet
4 tbsp cilantro, fresh, chopped
8 oz chicken breast, cooked, skinless, chopped
4 tbsp fat-free sour cream
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.