Roughly chopped artichoke hearts bring a briny, tender bite to this warm, bubbling dip, brightened with garlic, onion powder, and a pinch of red pepper flakes for gentle heat. The mixture bakes up creamy underneath with a golden, savory top that turns craggy and irresistible around the edges. Scooped up with crackers or thick slices of bread, it's the kind of appetizer that disappears fast at any gathering. This one is a great fit for a vegan spread, easy to set out alongside other finger foods without a second thought. Simple pantry seasonings do a lot of the heavy lifting here, so every bite stays punchy and full of flavor.
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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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