Creamy, garlicky, and packed with tender artichoke hearts, this baked dip comes together with a rich blend of cream cheese, sour cream, and mayonnaise folded into a savory base. Two full cups of Parmesan — split between the mixture and a golden, bubbling top layer — give it that irresistible, cheesy pull with every scoop. Garlic, onion powder, and a pinch of red pepper flakes add just enough warmth and depth to keep things interesting without overpowering the artichokes. It bakes up bubbling at the edges with a beautifully browned top in under half an hour, making it an easy, crowd-pleasing appetizer for game day or a holiday spread. Serve it warm straight from the dish with your favorite dippers on the side, and it's a solid, no-fuss option for a gluten free table.
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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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