In a large mixing bowl, combine the sour cream, mayonnaise, and softened cream cheese. Mix until smooth and well blended. Add half of the parmesan cheese, minced garlic, and dried dill weed. Fold in the chopped artichoke hearts until fully incorporated.
Slice the baguettes in half lengthwise and hollow out the insides, leaving about a 1/2-inch thick shell.
Spoon the artichoke mixture into each half of the baguettes, packing it in well. Sprinkle remaining parmesan cheese on top.
Preheat the oven to 375°F (190°C) and bake the stuffed baguettes for 15-20 minutes, until the cheese is bubbly and golden brown.
Let cool for a few minutes before slicing. Serve warm with fresh veggies or chips.
