In a mixing bowl and using a hand mixer, blend the cream cheese with the mayonnaise and sour cream. Add the pepper and garlic powder. Mix again with the hand mixer.
Using a rubber spatula, fold in the mozzarella cheese and the fresh chives.
Open the can of artichokes and drain the water into the sink. Turn the artichokes out onto a clean dishcloth and squeeze the excess liquid into the sink or a bowl. Chop the drained artichoke hearts roughly, so there are no very large pieces.
Mix the artichoke hearts into the creamy dip mixture.
Turn the dip mixture out into a small casserole dish.
Bake in a 350°F oven for 20 minutes. Garnish with additional chives. Serve with squares of toast, tortilla chips, pita chips or any other scooping bread/cracker you can find.