Preheat the oven to 400F. Grease a small baking dish.
Add cream cheese, mayo, and sour cream to a medium bowl. Mix until combined.
Mix in roasted garlic, artichokes, pepperoncini, a 1/2 cup of both cheeses, and parsley. Season with salt and pepper to taste. It probably won't need much salt!
Add dip to the greased baking dish and top with reserved cheeses. Bake for 20-30 minutes until golden. If you want a deeper color on the top, place under the broiler for a couple minutes to brown. Top with more parsley.
Serve warm with dippers of choice. I love ritz and sourdough with this!
Video
Notes
*I cut a bit off the top of the garlic heads to expose the cloves, drizzle the top with olive oil and wrap the head in foil. I roast them at 400 F for about 45 minutes, or until the heads are soft and golden. Once cool, I squeeze out all the yummy garlic from the papery heads.