Chopped artichoke hearts bring a briny, tender bite to this creamy, chilled dip, brightened with fresh lemon juice, garlic, and a pinch of red pepper flakes for a little kick. Everything gets whipped together until completely smooth, then folded with the artichokes so every scoop has plenty of texture. A stint in the fridge lets the garlic and lemon really settle in, turning this into a cool, tangy, deeply flavorful party spread. Finish it with a scatter of fresh chives and serve alongside crackers or crisp vegetables for dipping. It's an easy make-ahead appetizer that fits neatly into a dairy free spread, ready whenever you need a crowd-pleasing starter on hand.
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In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 1ā2 minutes.
Add the mayonnaise, sour cream, Parmesan, garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes, if using. Beat on low speed until fully combined and uniform, about 1 minute.
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