Place a medium saucepan over medium heat and pour in the olive oil. Once hot, add the onion, bell pepper, garlic, and jalapeno and cook just until softened.
Add the cream cheese and sour cream to the pot and continue to stir until melted and smooth. Stir in the spinach, artichokes, and 1 cup of Parmesan cheese. Season with salt and pepper to taste.
Coat the inside of a 2-quart casserole dish with non-stick cooking spray. Transfer the dip mixture to the dish and spread it into an even layer. Top with the remaining 1/2 cup of Parmesan cheese.
Bake for 5 minutes or until cheese is melted and bubbly. Remove from the oven and serve warm with crackers or baguette slices for dipping.
Notes
If you want to give your dip more of a kick, leave the jalapeno seeds and membrane intact and add them to the dip.
It's important to remove as much moisture from the spinach as possible. Place the thawed spinach into a double or triple layer of paper towels. Wrap them around the thawed spinach and squeeze until no more liquid comes out.