Baked Cheese Dip

1/2 cup sour cream
2 teaspoons whole grain mustard
2 teaspoons basil
8 oz. Monterey Jack Cheese, shredded
6 oz. Le Gruyere Cheese, chunks
3 oz. Parmesan Cheese, shredded
3-4 oz. sun-dried tomatoes (in olive oil and garlic)
3 oz. artichokes, optional

Preheat oven to 400 degrees. In small bowl, combine sour cream, mustard, and basil. Mix in cheeses. Place in greased small baking dish (I used my small cast iron skillet) and it worked great and doubled as a nice serving dish. Top with tomatoes and artichokes. Bake for 10-15 minutes until bubbly. Serve warm with crusty sourdough bread or crackers.