Mediterranean Artichoke Dip

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Two 14-ounce cans artichoke hearts, drained and roughly chopped

1 cup mayonnaise 

1/2 cup hummus

1/2 cup crumbled feta

1/2 cup pitted kalamata olives, chopped 

1/2 cup pitted Castelvetrano olives, chopped

1/4 cup pimientos, chopped 

1/4 cup sour cream 

2 tablespoons roughly chopped fresh parsley 

2 cloves garlic, minced 

3 cups grated Monterey Jack cheese

1 cup grated Parmesan cheese

Kosher salt and freshly ground black pepper