Shrimp Cocktail With Spicy Dipping Sauce 

  • 1 ½ Tbsp ketchup
  • 1 Tbsp plain fat-free Greek yogurt
  • 1 tsp prepared horseradish, ¼ tsp Sriracha (or to taste)
  • Pinch of salt
  • 3 oz. chilled large cooked shrimp
  1. In a small bowl or cup, stir together 1 ½ Tbsp ketchup, 1 Tbsp plain fat-free Greek yogurt, 1 tsp prepared horseradish, ¼ tsp Sriracha (or to taste), and pinch of salt.
  2. Use as a dipping sauce with 3 oz. chilled large cooked shrimp.

Black Bean-Tomatillo Dip

  • 2 (15.5 oz.) cans black beans, rinsed and drained
  • 1 (12 oz.) can tomatillo, drained and coarsely chopped
  • 1 tablespoon olive oil
  • 1 (4.5 oz.) can chopped green chiles
  • 3 scallions, chopped
  • ½ cup chopped fresh cilantro
  • 2 tablespoons water
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1/2 teaspoon black pepper
  1. Thinly sliced scallions and chopped fresh cilantro, for garnish (optional)
  2. Combine beans, tomatillos, and oil in food processor and pulse until chunky puree forms.
  3. Transfer bean mixture to large bowl and add remaining ingredients; stir until well combined, mixing in additional water if needed to reach desired consistency. Garnish, if desired.

Tip: Serve the dip with any fresh veggies you have on hand. Carrots, mini cucumbers, and radishes make a colorful and flavorful selection.