Cheesy Baked Artichoke Dip

By sandiB2010

The combination of the sour cream and the mayo make for a wonderfully creamy but not too heavy filling and the crisp baked cheese on top with the paprika is smoky and lovely. The best part is you can reheat it the next day and it is just as good.

I apologize for the weird measurements - I doubled the original recipe because it just didn't make enough!

Ingredients

• 1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
• 1/4 cup plus 2 tablespoons mayonnaise
• 1/4 cup plus 2 tablespoons sour cream
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• pinch of salt
• 2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

Details

Servings 3
Adapted from pickycook.com

Preparation

Step 1

Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)

Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.

Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).

Preheat broiler. Broil until cheese melts, about 2-3 minutes.

Serve warm with toasted baguette slices.