In a mixing bowl combine the sour cream, cream cheese, dijon mustard, mayonnaise, and garlic using a handheld mixer.
In a separate bowl combine the shredded fontina, pepper jack, and parmesan cheese. Strain all the juices out of the spinach, artichokes, and jalapeño and add it to the cheese.
Add the blended mayonnaise mixture into the bowl of cheeses and mix to combine. At this point, you can add salt and pepper to taste.
Transfer the mixture to an oven-safe dish and sprinkle some extra shredded pepper jack and fontina cheese on top. Bake for 20-30 minutes at 375 degrees Fahrenheit. If you want to get the cheese more browned and bubbly, broil for a few minutes at the end. Serve warm with pita chips.
Don't use pre-shredded cheese- These cheeses have anti-caking ingredients that keep them separate in the bag, but keep them from melting evenly. Shred your own from the block.
Use jarred or canned artichokes and jalapenos- Because these ingredients are soaking in liquid, they become very soft. They're easy to chop and combine with the cheesy, creamy foundation of this dip.
Drain excess liquid- Make sure to drain out all the excess liquid from the thawed spinach, artichokes, and jalapenos. Water will cause the dip to thin out and separate.
Brown the top- Broiling the Hot Artichoke Dip for a few minutes will brown the cheese on top in the most delicious way. Your guests won't be able to resist!