Baked Artichoke Dip Recipe

Name: Baked Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Stir in chopped artichoke hears.
3
Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.).
4
Preheat oven to 375u00b0F
5
Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
6
Preheat broiler.
7
Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
8
Broil until cheese melts, about 2 minutes.
9
Serve warm with toasted baguette slices.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons grated romano cheese (about 1 ounce), 3 tablespoons light mayonnaise, 3 tablespoons light sour cream, 1/2 teaspoon dried marjoram, and more.

Yes, Baked Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Artichoke Dip

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