Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
Melt 1 tablespoon butter in a skillet over medium heat. Add the minced garlic and cook until fragrant.
Raise the heat and add spinach. Stir for a couple of minutes until it wilts; season with a little salt and pepper. Transfer to a mesh strainer set over a bowl to drain. Set aside.
Melt 1 tablespoon butter in the same skillet, add artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
Set the heat to medium low; in the same skillet, melt the remaining tablespoon of butter and mix in the flour until well combined. Slowly pour in the milk and mix until slightly thickened, about 3 minutes.
Add sour cream and mix well. Add more milk if it seems too thick.
Add all the different cheese and stir until melted and the sauce is smooth.
Chop the artichokes and spinach and add them to the sauce. Stir to combine.
Pour the mixture into the prepared casserole dish. Top with extra grated jack cheese.
Bake until the cheese is melted and bubbly, about 15 minutes.
Pita Chips
Preheat the oven to 375 degrees F.
Cut the pita breads into 6 wedges each. Lay the wedges on a parchment-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt.
Bake until golden brown and crisp, 15 to 18 minutes.
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