Hot Artichoke Dip Recipe

• 1 c. grated Parmesan cheese
• 1 c. light lowfat sour cream or possibly reduced calorie mayonnaise
• 1/4 teaspoon dry dill weed
• Whole cooked artichokes
• Toasted baguette slicers
• 1 pkg. (8 ounce.) Neufchatel (light cream cheese) at room temp.
• 1 lg. can (13 3/4 ounce.) artichoke hearts, liquid removed and minced

1. Set aside 1 Tbsp.
2. Parmesan cheese.
3. In a bowl with a mixer, beat remaining Parmesan, Neufchatel cheese, lowfat sour cream and dill weed till well blended and creamy.
4. Stir in minced artichoke hearts.
5. Spoon mix into a shallow 3-4 c. baking dish.
6. Sprinkle reserved Parmesan over top.
7. Bake uncovered in 325 degree oven till lightly browned and center is warm, approximately 30-45 min.
8. To serve, scoop up mix with artichoke leaves and/or possibly bread slices.

parmesan cheese, light lowfat sour cream, dill weed, artichokes, baguette slicers, cream cheese

Taken from cookeatshare.com/recipes/hot-artichoke-dip-2460 (may not work)