In a blender container or food processor bowl combine cheese, sour cream, capers, and basil. Cover and blend or process till smooth, stopping occasionally to scrape down sides. Stir in the artichoke heart. Cover and chill till serving time. To serve, remove center leaves, choke, and heart from remaining artichoke.
Spoon dip into center, spreading outer leaves.
If desired, garnish with additional capers and a Belgian endive leaf. Arrange artichoke leaves and other vegetables around dip.