cheesy baked artichoke dip

1/2 c. plus 2 tbsp. (packed) grated parmesan cheese (about 2 oz.)
1/4 c. plus 2 tbsp. mayonnaise
1/4 c. plus 2 tbsp. sour cream
1/2 tsp. ground black pepper
1/2 tsp. onion salt
1/2 tsp. garlic powder
pinch of salt
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 tsp. paprika
1 c. Italian cheese blend
French-bread baguette slices, toasted

1. Whisk 1/2 c. grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
(Can be prepared 1 day ahead. Cover mixture and refrigerate.)
2. Sprinkle dip with remaining 2 tbsp. grated parmesan cheese, Italian cheese and paprika.
3. Preheat oven to 375 F. Bake dip until heated through, about 25 min. (about 35 min. if chilled).
4. Preheat broiler. Broil until cheese melts, about 2-3 min. (Can skip this step.)
5. Serve warm with toasted baguette slices.
Yield: Makes about 2 2/3 c.