Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cream cheese, mayonnaise, and a splash of water. Use an electric mixer or whisk to blend until smooth and creamy.
Stir in the grated Parmigiano Reggiano cheese into the cream base.
Fold in the drained marinated artichoke hearts and finely diced jalapenos. Season with salt and black pepper to taste.
Spoon the dip mixture into a baking dish, spreading it out evenly. Optionally sprinkle extra grated cheese on top.
Place in the preheated oven and bake for about 20-25 minutes, or until bubbly and golden on top.
Let cool slightly, garnish with jalapeno slices and extra black pepper, and serve warm with chips, crackers, or fresh vegetables.
