In a food processor bowl, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is well combined. Add drained artichoke hearts, drained sweet red peppers, mushrooms, and green onions. Cover and process with on/off turns until finely chopped.

Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Bake, covered, in a 350 degree F oven for 25 minutes or until heated through. Or, micro cook, uncovered, on 70 percent power (medium-high) for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time. Serve warm with thinly sliced French bread or pita wedges. Garnish with additional red pepper and parsley, if you like. Makes about 3-3/4 cups (12 servings).

In a medium mixing bowl, beat cream cheese, Asiago cheese, and 2 cloves minced garlic with an electric mixer on medium to high speed until well combined. Finely chop the drained artichoke hearts, the drained roasted sweet red peppers, mushrooms and green onions. Stir into the beaten cheese mixture. Spoon into dish and bake as above.