Baked Artichoke Dip - cooking recipe

Ingredients

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 baguette, slices toasted

Preparation

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.).
Preheat oven to 375\u00b0F
Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
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.