Step 1: Preheat and prep your oven

• Preheat your oven to 375°F (190°C).
• Lightly grease an 8x8-inch or similar-sized baking dish with cooking spray or a little olive oil. Set aside.

Step 2: Mix the dip ingredients

• In a large mixing bowl, combine the chopped artichoke hearts, mayonnaise, sour cream, Asiago, mozzarella, Parmesan, garlic, lemon juice, black pepper, and red pepper flakes (if using).
• Mix everything together with a spatula or wooden spoon until fully combined. It should look thick and creamy.

Tip: For a smoother dip, mash some of the artichoke pieces with the back of the spoon as you mix.

Step 3: Transfer and bake

• Spoon the dip mixture into your greased baking dish.
• Spread the top evenly and smooth it out.
• Bake uncovered for 25 to 30 minutes, or until the dip is hot and bubbling around the edges. The top should be lightly golden.

Optional step for extra crisp: Turn your oven to broil and broil for 1 to 2 minutes at the end to brown the top lightly. Watch it carefully to prevent burning.

Step 4: Prepare the pita chips

• While the dip bakes, cut your pita rounds into 8 triangle-shaped wedges each.
• Place pita wedges into a large bowl. Drizzle with olive oil and sprinkle with garlic powder, oregano, and a pinch of salt.
• Toss with clean hands or tongs until the pita pieces are well coated.
• Spread in a single layer on a rimmed baking sheet lined with parchment paper or foil.
• Bake at 375°F for 8 to 10 minutes, flipping halfway through, until crisp and lightly browned. Remove and let cool slightly.

Step 5: Serve

• Let the dip cool for 5 minutes after baking.
• Serve warm with your homemade pita chips arranged on the side or in a basket. Add some chopped parsley or extra Parmesan on top for garnish if desired.