1 cup grated parmesan cheese
1 8oz package cream cheese, at room temperature
1 cup light sour cream or reduced calorie mayonnaise
1/8 teaspoon dry dill weed
1 13 3/4 oz artichoke hearts, drained and chopped
toasted baguette slices
- Set aside 1 tablespoon cheese.
- In a bowl, with a mixer, beat the remaining parmesan, cream cheese, sour cream and dill weed until well blended and creamy.
- Stir in chopped artichokes until blended.
- Spoon mixture into a shallow 3-4 cup baking dish.
- Sprinkle with the reserved 1 tablespoon cheese.
- If made ahead, cover and chill up until the next day.
- Bake uncovered, in a 375 degree oven until lightly browned and hot in center, about 30 – 45 minutes.
- Serve with toasted baguette slices for dipping.
Makes 3 cups. 16 – 18 appetizer servings.
