Roughly chopped artichoke hearts bring a briny, tender bite to this warm, bubbling dip, rounded out with garlic, onion powder, and a hit of crushed red pepper for a little kick. The mixture spreads into an even layer and bakes until the top turns golden and set at the edges, with that irresistible bubbling border straight from the oven. Serve it hot with crackers or sliced bread for scooping — it's the kind of appetizer that disappears fast at any gathering. This one is a great option for a dairy free spread, so you can set it out with confidence alongside your other party dishes. The garlic and red pepper flakes keep every bite lively, while the artichoke pieces add just enough texture to make each scoop satisfying.
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Preheat the oven to 375°F (190°C).
In a medium mixing bowl, beat the cream cheese with a hand mixer or wooden spoon until smooth and lump-free. Add the sour cream, mayonnaise, garlic, onion powder, black pepper, salt, and red pepper flakes, if using, and stir until fully combined.
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