Add the artichoke hearts, jalapenos and garlic to the bowl of a food processor and pulse until coarsely chopped. Add the cheeses and pulse a few more times.

In a large mixing bowl, beat the cream cheese, mayonnaise and sour cream with an electric mixer until smooth. Mix in the artichoke and jalapeno mixture until well combined. Season with salt and pepper, to taste.

Refrigerate until serving. Serve at room temperature, or warm in the microwave, if desired.