Name: Baked Artichoke Dip
Yield: Makes about 1 1/3 cups
Ingredients: 5 tablespoons (packed) grated Romano cheese (about 1 ounce); 3 tablespoons light mayonnaise; 3 tablespoons light 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, well drained, chopped into 1/4-inch pieces; 1/4 teaspoon paprika; French-bread baguette slices, toasted

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"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party."

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.