BAKED ARTICHOKE DIP

Ingredients

5 tablespoons (packed) grated Romano cheese (about 1 ounce) mix with parmesan and asiago
3 tablespoons light mayonnaise use real mayo instead
3 tablespoons light sour cream use real sour cream instead
1/2 teaspoon dried marjoram less marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt use minced onion instead
1/8 teaspoon garlic powder use real garlic instead
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces 1/4 teaspoon paprika
French-bread baguette slices, toasted

Preparation

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

Makes about 1 1/3 cups