Cheesy Baked Artichoke Dip

The Loring Bar & Cafe in Minneapolis great customers and excellent food.

• Ready In: 40 mins
• Yields: 2 2/3 cups

Ingredients

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

Directions

1. Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend.
2. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
3. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
4. Preheat broiler. Broil until cheese melts, about 2-3 minutes.
5. Serve warm with toasted baguette slices.