INGREDIENTS:

• 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.

DIRECTIONS:

• 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".