Artichoke hearts take center stage here, folded into a warm, garlicky base and baked until the edges bubble and the top turns deep golden. A hit of crushed red pepper flakes and minced garlic keeps every scoop savory and bright, while the Parmesan on top crisps up into little browned bits that add texture to each bite. It's the kind of shareable, oven-baked dip that feels indulgent but leans on real vegetables and simple pantry seasoning rather than anything overly processed. Scoop it up with crackers or crusty bread while it's still warm and the center is soft and molten. This one's an easy pick for a Mediterranean-style spread, especially when you want something crowd-pleasing that still keeps vegetables front and center.
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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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