Famous Baked Artichoke Dip
By: Shannon Arthur
Published: Tuesday, July 6, 2010 - 10:49am

Ingredients




5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder

Preparation

1 Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. 2 Stir in chopped artichoke hearts. 3 Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.) 4 Preheat oven to 375°F. 5 Bake dip until heated through, about 20 minutes (about 30 minutes if chilled). 6 Preheat broiler. 7 Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. 8 Broil until cheese melts, about 2 minutes. 9 Serve warm with toasted baguette slices.

About


Many times I will add cream cheese to this recipe and also Gruyère cheese. Omit the mayo and replace with cream cheese. Then sprinkle top of dip with shredded Gruyère before the Romano. Broil as directed or until cheese starts to brown...which is my favorite!