defrost the veggies in the fridge overnight, then drain them in a colander in the sink or over a bowl. you can drain them together because they will get mixed anyway. after drained, press on them with paper towels to get rid of any extra moisture that would dilute the dips flavor.

preheat oven to 350°F.

combine all the ingredients except 2 tbsp of the parmesan cheese into a large bowl or food processor. blend until mostly smooth but leave some artichoke chunks for texture.

pour the mixture into an oven proof dish or casserole. sprinkle with the remaining parmesan.

bake for 20 minutes or until heated through and just starting to bubble.

remove from oven, let cool for 10 min and serve with chips, baguette, veggies, or crackers!