In a medium pot over medium heat, combine the cream cheese, light sour cream, unsalted butter, and shredded Parmesan cheese. Stir continuously for about 5 minutes until the mixture bubbles and becomes smooth.

Once your base is creamy, stir in the quartered artichoke hearts and thawed, well-drained spinach. Mix them thoroughly into the bubbling concoction for about 2-3 minutes.

Next, fold in the diced jalapeños and pressed garlic cloves. Stir vigorously for another 2 minutes or until the garlic releases its fragrant aroma.

Transfer your Spinach Artichoke Dip to a serving bowl. Pair it with crispy tortilla chips, pita chips, or toasted baguettes for dipping.