Tex-Mex Artichoke Dip

1 can (14 ounces) artichoke hearts
1 can (4 ounces) diced green chiles
1 cup finely shredded sharp cheddar cheese (2 percent milkfat)
½ cup cottage cheese (1 percent milkfat)
½ cup light mayonnaise
1 teaspoon bottled minced garlic
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon Tabasco sauce (or more to taste), optional

Tortilla chips or bagel chips, optional, for dipping

Preheat the oven to 350 degrees F.

Drain artichoke hearts, pressing out excess moisture. Coarsely chop artichokes and place in a 1-quart or larger bowl. Drain chilies, and add to bowl.

Stir in remaining ingredients until well blended. (Dip can be refrigerated at this point for up to 3 days.)

To bake, spray a 9- or 10-inch baking dish with 1- to 2-inch sides with nonstick cooking spray. Place dip in dish, smooth out top with the back of a spoon and sprinkle lightly with chili powder, if desired. Bake for 20 minutes or until hot and bubbly. Serve at once with tortilla chips or bagel chips for dipping.

Tex-Mex Artichoke Dip

Bake the dip in an attractive ceramic dish since it goes straight from the oven to the serving table. For a dramatic garnish, place blue corn chip triangles in the dip around the edges of the dish after baking.

Tex-Mex Artichoke Dip

Feel Good About: The addition of cottage cheese and using reduced-fat cheddar cuts 60 percent of the fat without cutting down on flavor.

Approximate Values Per Tablespoon: 30 calories (61% from fat), 2 g fat (1 g saturated), 3 mg cholesterol, 2 g protein, 2 g carbohydrates, 1 g dietary fiber, 88 mg sodium

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