Baked Crab and Artichoke Dip

Ingredients

• 10 oz grape tomatoes
• 1 can Reese Artichoke Hearts, drained
• 3 tbsp olive oil
• 2 tsp kosher salt, divided
• 3 cloves of garlic, with the skins still on
• 8 oz softened cream cheese
• 12 oz. lump crabmeat
• 4 oz goat cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup grated asiago cheese, plus more for sprinkling
• 1 tbsp fresh basil, roughly chopped
• Freshly ground black pepper
• 2 boxes Wellington Assorted Crackers , for serving