1 c. grated Parmesan cheese
1 c. light sour cream or reduced calorie mayonnaise
1/4 tsp. dry dill weed
Whole cooked artichokes
Toasted baguette slicers
1 pkg. (8 oz.) Neufchatel (light cream cheese) at room temp.
1 lg. can (13 3/4 oz.) artichoke hearts, drained and chopped

Set aside 1 tablespoon Parmesan cheese. In a bowl with a mixer, beat remaining Parmesan, Neufchatel cheese, sour cream and dill weed until well blended and creamy. Stir in chopped artichoke hearts.

Spoon mixture into a shallow 3-4 cup baking dish. Sprinkle reserved Parmesan over top. Bake uncovered in 325 degree oven until lightly browned and center is hot, approximately 30-45 minutes. To serve, scoop up mixture with artichoke leaves and/or bread slices.