Three Cheese Artichoke and Sun Dried Tomato Dip

Name: Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip
Ingredients: 2 teaspoons extra-virgin olive oil; 1 shallot, minced (½ cup); ½ teaspoon dried oregano; ¼ teaspoon red-pepper flakes; 8 ounces cream cheese, cut into 1-inch pieces, room temperature; 8 ounces Colby Jack, shredded (about 2 ½ cups); 1 ½ ounces Parmigiano-Reggiano, finely grated (about ⅓ cup); 1 tablespoon Worcestershire sauce; 1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped; 12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (⅓ cup); Kosher salt (we use Diamond Crystal) and freshly ground pepper; Crackers and crudités, for serving