Baked Artichoke Dip

• 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

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 375u0b0F
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.

romano cheese, light mayonnaise, light sour cream, marjoram, ground black pepper, onion salt, garlic, water, paprika

Taken from www.food.com/recipe/baked-artichoke-dip-251426 (may not work)