2 8-ounce packages cream cheese (light works great), softened
1 cup mayonnaise (no Miracle Whip or fat free mayonnaise, low-fat mayo is okay)
1 cup (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)
1 12-ounce jar marinated artichoke hearts, drained and chopped
6-7 cloves garlic, minced
1/2 teaspoon coarsely ground black pepper (optional)
Preheat oven to 350 degrees F. In a large bowl or the pie plate you’re baking this in, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of artisan bread, tortilla chips, mini naan, and/or fresh vegetables like baby peppers and sugar snap peas, for serving.