South Of The Border Artichoke Dip

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

Preheat the oven to 350 degrees.
Drain the artichoke hearts, pressing out excess moisture.
Coarsely chop the artichokes and place them in a 1-quart or larger bowl.
Drain the chilies, and add them to the bowl.
Stir in the remaining ingredients until well-blended.
(The dip can be refrigerated it this point for up to three days.)
To bake, spray a 9- or 10-nch baking dish with 1- to 2-inch sides with non-stick cooking pray.
Place the dip in the dish and bake for 20 minutes, or until hot and bubbly.
Serve at once with tortilla chips or bagel chips for dipping.

Makes 2 cups