South of the Border Artichoke Dip Recipe

Ingredients

1 (14 oz. ) can artichoke hearts
1 (4 oz.) can diced green chilies
1 cup finely shredded sharp cheddar cheese.
1/2 cup cottage cheese
1/2 cup light mayonnaise
1 tsp. minced garlic
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. tabasco sauce or more to taste

Preparation

Step 1

Preheat oven to 350. Drain the artichokes, pressing out excess moisture. Coarsely chop the artichokes and place them in a mixing bowl. Drain the chilies, then add to bowl. Stir in remaining ingredients until well blended. (the dip can be refrigerated at this point for up to 3 days)To bake, spray a 9 or 10 in. baking dish with nonstick cooking spray. Place the dip in the dish and bake for 20 min. or until hot bubbly. Serve at once with tortilla chips or pita crackers.

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