Drain tomatoes and artichokes and chop them into small pieces.
Add artichokes and tomatoes to room temperature cream cheese. Mix well.
Add minced garlic, Italian seasoning, salt and pepper to taste.
Spread dip in shallow baking dish. Top with shredded Parmesan cheese and bake at 350° until edges are bubbling and cheese is melting, about 10-20 minutes.
Serve hot with tortilla chips, pita chips or crackers.