- 1
0/5
(0 Votes)
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)
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.
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