Baked Artichoke Dip
Ingredients:
- 5 tablespoon (packed) grated Romano cheese (about 1 ounce)
- 3 tablespoon 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
- 1 1/4 can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
Preparation:
Whisk 4 tablespoon 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 ramekin.
Preheat oven to 375 F. Bake dip until heated through, about 20 minutes. Serve warm with toasted baguette slices.
- 5 tablespoon (packed) grated Romano cheese (about 1 ounce)
- 3 tablespoon 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
- 1 1/4 can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
Preparation:
Whisk 4 tablespoon 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 ramekin.
Preheat oven to 375 F. Bake dip until heated through, about 20 minutes. Serve warm with toasted baguette slices.
Comments