Hot Artichoke And Tarragon Dip(Makes 2 Cups) - cooking recipe

Ingredients

2 (6 oz.) jars marinated artichoke hearts, drained and coarsely chopped
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. grated Romano cheese
3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried

Preparation

Preheat oven to 350\u00b0.
Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof souffle dish or small casserole.
Bake dip until heated through, about 30 minutes.