- 2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Romano cheese
- 3 tablespoons chopped fresh tarragon or 1 tablespoon dried
- Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.