Gather your ingredients on the countertop for a smoother process.
Drain and rinse the artichoke hearts, then dice them into small pieces and set aside.
In a large mixing bowl, combine the light mayonnaise and light sour cream. Mix until smooth.
Stir in the diced artichokes, sun-dried tomatoes, minced garlic, and sliced green onions until evenly distributed.
Fold in the grated Asiago and Parmesan cheeses. Taste and adjust seasoning if needed.
For a cold dip, cover and refrigerate for at least an hour. For a warm dip, transfer to a baking dish and bake at 350°F (175°C) for 20-25 minutes.
Serve warm with crackers, veggies, or toasted bread, or cold garnished with extra green onions.
