Black Bean and Vegie Dip

2 cans Black Beans drained (rinse if desired)
1 can Shoe Peg Corn drained
1 small can Chopped Black Olives
2 bunches Green Onions sliced (use green and all)
1 medium Red Bell Pepper
3-4 Celery stalks chopped
½ cup Salsa (hot is good) (use more if desired)
1 tablespoon Cilantro
1 tablespoon Cummin
Juice of 1 lime
Juice of 1 lemon
Optional:
    1 tablespoon Coriander
    1 small can green chilis (or 2 tablespoon chopped Jalapeno)

Mix all ingredients by hand. Serve with Taco chips. Will last in refrigerator for up to a week. It’s also good served on lettuce as a Mexican side salad.

1 8oz. cream cheese, softened
2 cups sharp cheddar cheese, grated
2 cups shrimp, peeled, cooked, chopped
½ small onion, grated FINE
Cayenne pepper to taste
Mayonnaise

Mix. Let sit overnight.

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