Artichoke Parmesan Dip - cooking recipe

Ingredients

6 canned artichoke hearts, chopped and drained
1 c. 1% low-fat cottage cheese, drained
2 Tbsp. chopped chives
2 Tbsp. skim milk
1/4 tsp. seasoned salt
1/4 tsp. dried basil
1/4 tsp. minced garlic (in a jar)
dash of Tabasco sauce
2 Tbsp. Parmesan cheese

Preparation

In a blender, combine cottage cheese, chives, milk, seasoned salt, basil, garlic and Tabasco sauce.
Cover and blend until smooth.
Stir in the chopped artichokes and Parmesan cheese. Transfer dip to a small serving bowl.
Cover and chill about 4 hours.
Dip will thicken as it chills.
Serve with assorted raw vegetables.
Yields about 14 (2 tablespoon) servings.