Artichoke Spread Appetizer (Vegan + GF)

I won't mention any names, but whenever I make an easy and delish thing, and I forget to write it down, a certain someone likes to grunt at me.  *cough*cough*Lisa*cough*

So here it is, and I thought it was quite amazing if I do say so myself:
*Side note, as I'm posting this, I'm waiting for guests to arrive, and it may be gone by the time they arrive*

6 quartered artichoke hearts from oil, chopped (I used Kirkland brand from Costco)
4 sundried tomatoes removed from their oil, chopped (HEB brand used here)
Add a touch of oil from each jar (maybe 1/2T each)
1/4 c. grated vegan parm (I used Violife, but I bet Follow Your Heart would work well here, too)
2 T. Kite Hill chive 'cream cheese' (to me, this brand is money + completely necessary, but feel free to sub with any of your favorites)
2 cloves garlic (yes... 2. I like garlic. I dislike vampires.)
A generous pinch of salt and a healthy pinch of ground pepper.

Combine.  Schlep into a small baking pan.  Stick into a 325 degree oven for approximately 15 min.  

Serve with Smokehouse Almond crackers like I did, or any rosemary cracker would probably be amazing with it too!