Lesley Toth writes for the Mille Lacs County Times. She lives in Princeton with her husband, Joe, stepchildren, Corbin, 13, and Echora, 11, and a puggle named Ellsworth. As a Milaca native, Lesley enjoys covering stories on the local schools, businesses and community. In her leisure time, she likes playing disc golf, watching cheesy science fiction shows and reading. Lesley usually prefers baking over cooking, but has significantly improved her culinary skills during the past several years thanks to her extremely patient and knowledgeable husband.
This dip has become an all-time favorite appetizer among her family and friends. It’s easy, quick and kid-friendly. It tastes just as great when re-heated (that is, if you manage to have any leftovers).
Okee Dokee Artichokee … Dip
1 jar (12-14 oz.) artichoke hearts in water
1/2 cup light mayo
1/2 cup light sour cream
12 oz. of shredded Parmesan cheese
12 oz. of shredded Romano cheese
1 tsp. onion salt
1/2 tsp. garlic salt
1-2 tbsp. dried marjoram (add to taste)
1 loaf French bread
Preheat oven to 375.
Drain artichokes and peel apart the hearts in a medium, oven-safe bowl. Add dressings, herbs and about 6 oz. of each cheese, setting aside the remainder. Mix well.
Bake for about 15-20 minutes or until mixture is melted.
While the dip is baking, cut the French bread into slices. Place slices on cookie sheet.
Remove dip from oven. Spread remaining cheese over the top and sprinkle with paprika. Return to oven for about 5 minutes or until the top layer of cheese turns golden.
Place French bread in oven with the dip to toast. You can lightly butter the bread, but I generally toast it dry.
You can also use “full-strength” mayo and sour cream, but I have found that the low-fat versions make a creamier and more subtle dip, allowing the artichoke flavor to be the star.