Artichoke Dip Serve this classic Artichoke Dip at your next party. Notice the lack of salt in the recipe. Don't worry. The Cheese, the Mayonnaise and the packed Artichokes should provide all the salt you need. 1/4 cup grated Romano Cheese 3 tablespoons Mayonnaise 3 tablespoons Sour Cream 1/4 teaspoon dried Oregano OR dried Marjoram 1/4 teaspoon ground Black Pepper 1/8 teaspoon Garlic powder 1 14-ounce can Artichoke Hearts packed in water,           well drained, finely chopped 1 tablespoon grated Romano cheese 1/4 teaspoon paprika Italian OR French bread slices, lightly toasted 1. Blend 1/4 cup Romano cheese, Mayonnaise, Sour Cream,           Marjoram, Black Pepper and Garlic powder in a bowl. 2. Stir in chopped Artichoke Hearts. 3. Transfer mixture to a ramekin or small baking dish.           (Can be prepared to this step, covered & refrigerated.) 4. Preheat oven to 375°F. 5. Cover dip, bake 25 - 30 minutes (until barely bubbling) 6. Remove cover, sprinkle Paprika & Tbl of Romano Cheese 7. Bake another 5 minutes OR           place under the broiler for a minute to brown the top. 8. Serve warm with toasted Bread slices.