artichoke "dip" recipe

This recipe was printed on the label of a can of artichoke hearts. Since I had a bit of leftover vegan Parmesan I wanted to get rid of anyway (I never liked the dairy kind before I became vegan, and the vegan one ain't that great either), and since all that melted cheese and mayo sounded quite tasty though unhealthy, I made it. Tastes great; can eat it straight without even dipping anything in it. The mayo could probably be omitted; not sure what it does besides making the final dish more oily.

Artichoke Dip (veganized)

14 ounces artichoke hearts, drained
1 cup mayonnaise (I used ~3/4 cup vegan mayo)
2/3 cup grated Parmesan cheese (I used ~1/8 cup vegan Parmesan)
8 ounces shredded mozzarella (I used ~6 oz vegan Daiya mozzarella shreds)
(I also added ~1/2 cup breadcrumbs.)

Coarsely chop artichokes. Mix in rest of ingredients. Spread in 8x8" baking pan.
Bake uncovered at 350 degrees for 25 minutes.