This creamy, tangy dip comes together with softened cream cheese, mayonnaise, and sour cream whipped until silky smooth, then loaded with garlic, a bright hit of lemon juice, and nutty Parmesan. Roughly chopped artichoke hearts fold through every scoop, giving the dip that classic chunky texture, while a pinch of red pepper flakes adds just enough warmth in the background. A stint in the fridge lets everything meld into one cohesive, scoopable dip with real depth of flavor. Finished with a scatter of fresh chives and served alongside crisp sliced vegetables, it's an easy make-ahead appetizer that works beautifully for a gluten free spread. Simple pantry staples and a few minutes with a mixer are really all it takes to pull this one together.
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Learn more ā8 servings
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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