1 ½ cups grated Asiago cheese
1 (8oz) package Cream Cheese, softened
¼ cup oil packed, sun-dried tomatoes, drained and chopped
2 tablespoons chopped parsley
¼ teaspoon ground black pepper
1 (14oz) can artichoke hearts, drained and chopped
1. Preheat oven to 350 F.
2. In a small mixing bowl, combine cheeses. Add tomatoes, parsley and stir in artichokes.
3. Place mixture in 1 quart ovenproof dish and bake for 25 minutes or until bubbly.
4. Serve with toasted bread rounds or crackers