Hot Artichoke Dip

1. 1

   Set aside 1 tablespoon Parmesan cheese.

2. 2

   In a bowl with a mixer, beat the remaining Parmesan, Neufchatel cheese, sour cream and dill weed until well blended and creamy.

3. 3

   Stir in chopped artichoke hearts until blended.

4. 4

   Spoon mixture into an attractive shallow 3 to 4 cup baking dish.

5. 5

   Sprinkle with the reserved 1 tablespoon Parmesan cheese.

6. 6

   (If made ahead, cover and chill up until the next day.)

* Per serving · 4 servings · Values may vary.

No additional tips available.