Hot Artichoke and Tarragon Dip

Serve this dip with fresh carrot sticks, yellow squash, cherry tomatoes and zucchini.  All fresh from your Farmers Market.

Preheat oven to 350 degrees.  Combine all ingredients in a medium bowl.  Transfer mixture to 3-cup ovenproof soufflé dish or small casserole.  Bake dip until heated through, about 30 minutes.  Serve with fresh, raw vegetables or chips. 

•  2 6-ounce Jars Marinated Artichoke Hearts, drained, coarsely chopped
• 1/2 Cup Mayonnaise
• 1/2 Cup Sour Cream
• 1/2 Cup Romano Cheese 
• 3 TBS Chopped Fresh Tarragon