Baked Artichoke Dip

By jeknudson

Ingredients

• 5 tbsp grated Romano Cheese (packed)
• 3 tbsp light mayonnaise
• 3 tbsp light sour cream
• 1/2 tsp dried marjoram
• 1/4 tsp ground black pepper
• 1/4 tsp onion salt
• 1/8 tsp garlic powder
• 1 14-oz can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
• 1/4 tsp paprika
• French bread baguette slices, toasted
• (or crackers/chips)

Details

Servings 1

Preparation

Step 1

1. Whisk 4 tbsp grated Romano, mayo, sour cream, marjoram, pepper, onion salt, garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer to 1 1 /2-cup ramekin. (can be prepared 1 day ahead, cover and refrigerate.)
2. Preheat oven to 375*. Bake dip until heated through, about 20 minutes (30 minutes of chilled).
3. Preheat broiler. Sprinkle dip with remaining Romano and paprika. Broil until cheese melts, about 2 minutes. Serve warm with bread slices.