Artichoke and Sun-dried Tomato Dip

This was a festive, red and green, dip we made for a Christmas party the other day.  Always nervous to try my new inventions for the first time with big groups, but I would say an empty dish is a good sign.

Ingredients:
2 cups grated Parmesan
1cup grated mozzarella
1 13 oz can Artichoke Hearts
1/4 cup sun dried tomatoes (in oil)
2 tsp chopped oregano (fresh)
3/4 cup light mayo
1 large garlic clove
1 lemon juiced
zest of the lemon
1/4 cup fresh basil
1/2 tsp salt and pepper

Topper:
4 slices pancetta chopped and crisped up
2 basil leaves ribbon slices
2 sun-dried tomatoes chopped

Start by straining the artichokes, and then putting half of them into food processor.  Add everything but the topping ingredients into the food processor and pulse until smooth. Then stir in the remaining artichoke hearts until they just begin to break up.  In a baking dish (I greased with olive oil, but probably not necessary) spread the mixture evenly.  Top with the pancetta, and remaining basil and tomatoes.  Bake at 400 for 20 minutes or until cheese on top begins to turn golden. Serve with a baguette or tortilla chips.

That is it.  Pretty simple, and very tasty. Make your holiday, and others for that matter, a little tastier with this dip.