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

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.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.