Wednesday, September 24, 2008

Artichoke Dip

I've made this tons of times and everyone loves it. You cant go wrong, I have used Wheat thins, thinly sliced breads to dip into it. Its quick, easy and delicious!

  • 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 baguettes , 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.Stir in chopped artichoke hears.Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead.Cover mixture and refrigerate.).
  2. Preheat oven to 375 degrees F.Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
  3. Preheat broiler.Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.Broil until cheese melts, about 2 minutes.Serve warm with toasted baguette slices.

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