Christine's Artichoke Dip

1 package (8-oz.) cream cheese, softened (I use Neufenchal)
1 cup mayonnaise (I used Kraft “Light”)
1 cup sour cream (I used Light)
1 cup grated Parmesan cheese
2 cans (14-oz.) artichoke hearts, drained and finely chopped
2 cloves garlic, crushed
1/2 teaspoon fresh dill, optional

Directions:

Preheat over to 350°F. Combine all ingredients in a medium mixing bowl. Pour into oven-proof container. I like to use my Pampered Chef Mini Baker.

Bake for 30 minutes.

Serve with: Crunchy pita chips, Triscuits, or any other cracker you like!

Recipe Credit: Christine's Artichoke Dip, K. Farmer