HOT ARTICHOKE DIP
- 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
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!