Baked Artichoke Dip
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
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