the world's best...hot artichoke dip

Somehow a couple of my all-time favorite recipes haven't made it on here yet. Mostly because I knew exactly where to find them. But now seems like a good time to add them. First up is the magic baked artichoke dip that disappears every time you put it out. Seriously, make sure you take a couple bites before it goes out on the table because you might not get some otherwise. Below are the original amounts in the recipe, but I usually make a double batch.

Ingredients:

5 tablespoons (packed) grated Romano cheese (about 1 ounce)

3 tablespoons mayonnaise

3 tablespoons 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

1/4 teaspoon paprika

Rice crackers for dipping

Directions:

Drain the artichokes well and chop into 1/4-inch pieces. 

Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to oven safe dish. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)

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

Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. 

Serve in the dish it was baked in, just let it cool a bit before you put it out on the table.

Recipe courtesy of Epicurious.com