Baked Artichoke Dip

This really could not be easier and it receives raves. Must be all the fat–for those who are counting, it’s about 640 calories and 50 grams of fat, mainly from the mayonnaise. Artichokes have no fat at all, which surprised me for some reason–I figured they were oily like olives and avocado.
Baked Artichoke Dip
serves 6-8
5 Tblsp freshly grated Romano cheese
3 Tblsp mayonnaise
3 Tblsp sour cream
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1 can artichoke hearts, drained and chopped
Stir together the first 5 ingredients until creamy, then mix in the chopped ‘chokes. Transfer to an oven-safe serving dish. Bake at 175 C until heated through, about 20 minutes.
After baking you can top the dip with a little more grated Romano cheese and some paprika, then broil. It looks prettier with the extra cheese, but tastes great either way.
You can make the dip a day ahead and refrigerate before baking–it takes a little longer to bake if it’s chilled.