Preheat oven to 350 degrees F. Grease a 9" pie pan or 1.5 quart casserole dish with non-stick spray and set aside.
In a medium size bowl, combine the cream cheese, artichoke hearts, mayo, parmesan cheese, garlic, salt and pepper. Use a hand mixer to blend together until smooth and incorporated.
Spread mixture into the prepared pan and bake for 20 to 25 minutes, until bubbly throughout and lightly browned on top. Serve hot with crusty bread, veggies, crackers, or chips. Enjoy!
Notes
Dip can be prepared up to 48 hours in advance. Store covered in the fridge until ready to bake. You may need to bake longer if baking straight out of the fridge.