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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe came from Bon Appetit. A nice variation of Artichoke Dip plus it is a little lighter. 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.
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