Baked Artichoke Dip

5 tablespoons (packed) grated Parmesan cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika

Whisk 4 tablespoons 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 375ºF. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).

Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts. Recipe can be easily doubled. Serve with Tortilla chips.

Makes about 1 1/3 cups.