Preheat the oven to 350F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined. Add the remaining ingredients and mix.
Spoon the mixture into a 9x9 or 9x13 baking dish. Bake at 350F for 25-30 minutes, until slightly browned and hot/bubbly.
Serve immediately with tortilla chips or gluten-free bread. Enjoy!
Be sure to use jarred marinated artichoke hearts (and not canned artichoke hearts) for maximum flavor. I also like to use a higher quality grated parmesan cheese (like the kind from Trader Joe's) so it melts into the dip. Make-Ahead: One of the best things about this dip is you can make it an advance and bake it just before serving. You can mix all the ingredients together, smooth into the baking dish and refrigerate for up to 2 days before baking the dip. To Store: Store any leftover dip in an airtight container in the fridge. You can reheat the dip in the microwave for 20-30 seconds to enjoy at another time.