Artichoke and Olive Dip

Ingredients (9)

• 1 (15 ounce) can artichoke hearts, chopped
• 1 (8-10 ounce) jar olive tapenade, no specific brand needed
• 1 Cup grated Asiago or Parmesan cheese
• 1 1/2 Cups grated Monterey Jack cheese
• 1/2 Cup fresh basil, chopped (plus some for garnish)
• 1 Serrano pepper, diced (optional)
• Salt and pepper
• 6 pita breads
• Olive oil