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  • 1 cup grated Parmesan cheese (I use fresh shredded parm. cheese)
  • 1 large package (8 oz.) neufchatel (light cream) cheese, at room temp.
  • 1 cup light sour cream
  • 1/8 tsp dry dill weed
  • 1 large can (13 3/4 oz.) artichoke hearts, drained and chopped
  • Whole cooked artichokes (optional)
  • Toasted baguette slices



Step 1

Set aside 1 tablespoon Parmesan cheese. In a bowl with a mixer, beat the remaining Parmesan, neufchatel cheese, sour cream and dill weed until well blended and creamy. Stir in chopped artichoke hearts until blended. Spoon mixture into an attractive shallow 3 to 4 cup baking dish. Sprinkle with the reserved 1 tablespoon Parmesan cheese. (If made ahead, cover and chill up until the next day.) Bake, uncovered in a 325 oven until lightly browned and hot in center, 30 to 45 minutes. Scoop up mixture with artichoke leaves and bread slices. Makes 3 cups, 16 to 18 appetizer servings. Note: I substitute 2 to 3 cloves garlic for the dill - yummy!


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