Baked Artichoke Dip

Name: Baked Artichoke Dip
Yield: Makes about 1 1/3 cups Servings
Ingredients: 5 tablespoons (packed) 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; 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

By Cafe Bliss Suttons Bay MI

January 31, 2001

Recipe notes