To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
Make Ahead Instructions: This baked artichoke dip can be made up to 1 day ahead of time. Don't bake it and store it in the refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.To Freezing Instructions: You may freeze this dip before or after baking. If baked, allow to cool completely before wrapping in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw completely before baking or reheating.Spinach Artichoke Dip: Mix spinach in with the artichokes before combining with the mayo mixture. Then stir everything together and follow the same cooking directions listed below.Healthier: Substitute Greek yogurt in place of sour cream and use low fat cream cheese.Cheese: Add or substitute shredded mozzarella cheese.