Hot Artichoke Dip - cooking recipe

Ingredients

1 c. grated Parmesan cheese
1 large pkg. (8 oz.) Neufchatel (light cream) cheese (room temperature)
1 c. light sour cream or reduced-calorie mayonnaise
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

Preparation

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.)