Chopped artichoke hearts bring a briny, tender bite to this creamy, chilled dip, brightened with fresh lemon juice, garlic, and a pinch of crushed red pepper for a little kick. Onion powder and black pepper round out the seasoning, so every scoop is packed with flavor rather than heat alone. Once whipped smooth and folded together, the whole batch chills for at least an hour, giving the garlic and lemon time to really settle in. A scatter of fresh chives on top adds color and a mild onion snap right before serving. Scoop it up with crackers or crisp vegetable slices for an easy make-ahead appetizer that's a solid choice for a vegan spread.
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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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