Preheat the oven to 350°F. Spray a 1½-quart baking dish or 9-inch glass pie plate with nonstick spray.
In a food processor, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted peppers, mushrooms and green onion. Cover and pulse just until finely chopped (not pureed).
Transfer the mixture to the prepared pan. Spread the mixture evenly in the dish.
Bake the dip for 30 to 40 minutes, or until heated through and bubbly.
Garnish the dip with chopped parsley. Serve the warm dip with pita chips.
Notes
If you don't have a food processor, you may also use a hand mixer. Beat the cream cheese and Asiago cheese on medium to high speed until combined. Finely chop the garlic, artichoke hearts, roasted peppers, mushrooms and green onion. Stir into the cheese mixture. Transfer to the baking dish, and bake as directed.
If serving this recipe as GLUTEN FREE, just be sure to serve the dip with gluten free crackers or veggies.