3 cloves garlic, minced
3/4 tsp. dill weed
2 cans artichoke hearts, 14 oz., chopped
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese
Shredded Parmesan cheese, up to 1/2 c.

Chop artichokes (drained) in processor or by hand. Add all other ingredients; blend. Bake for 40 minutes at 350 degrees, preferably in a ceramic bowl or dish. Serve warm or cool with vegetable "fingers".