Baked Artichoke Dip

Submitted by Little Suzy Homemak

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

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 1 1/3 cup
• Serves: 24

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.

Reviews

[*Parsley*]

Five stars for ease of preperation and terrific taste! I used fresh minced onion in place of onion salt, otherwise I made this just as written. We used pita chips and veggies for dippers. Perfect sort of "elegant" dip to whip up for last-minute guests....especially at holiday times! Thanx for posting; this dip is a keeper!