• 1/4 cup plus 1 Tbs. grated Parmesan cheese, packed
• 3 Tbs. light mayonnaise
• 3 Tbs. light sour cream
• 1/2 tsp. dried oregano
• 1/4 tsp. black pepper
• 1 tsp. granulated garlic
• 14 ounces artichoke hearts in water, well drained and chopped into 1/4 inch pieces
• 1/4 tsp. ground paprika

Created by: Chef Forrest D. Waldo, II C.E.C.

Whisk 1/4 cup grated parmesan cheese, light mayonnaise, light sour cream, dried oregano, black pepper and granulated garlic in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to small casserole 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 grated Romano cheese and paprika. Broil until cheese melts. Recipe can be easily doubled. Serve with Tortilla chips.

Per serving: calories 139, fat 7.9g, 48% calories from fat, cholesterol 8mg, protein 5.6g, carbohydrates 13.6g, fiber 6.1g, sugar 2.1g, sodium 216mg, diet points 2.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.3, Fat: 1.3, Sugar: 0.1, Very lean meat protein: 0.0

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