Baked Artichoke Dip

This recipe came from Bon Appetit. A nice variation of Artichoke Dip plus it is a little lighter.

• Ready In: 35 mins
• Serves: 24
• Yields: 1 1/3 cup

Ingredients

• 5  tablespoons  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
• 14  ounces water-packed artichoke hearts, drained and chopped to 1/4-inch pieces
• 1⁄4 teaspoon paprika
•  French baguette, slices toasted

Directions

1. Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
2. Stir in chopped artichoke hears.
3. Transfer mixture to a 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 Romano cheese and paprika.
8. Broil until cheese melts, about 2 minutes.
9. Serve warm with toasted baguette slices.