Jalapeno Artichoke Cheese Dip

I have been making this dip since my days in college. It was introduced to me by some friends of mine who while in University, needed to whip up a dip for company coming over. This was all the stuff they had in their fridge and served with a fresh baguette, was an instant hit.
I have since stolen the recipe and have been making it for family events ever since (Although my family all refer to this dip as "Natasza's Dip" cause I did give her the credit for telling me all the ingredients!)

Ingredients:

1 Block (250g) Room Temperature Cream Cheese
1 Cup (+ 1/2 Cup extra) Shredded Sharp Cheddar Cheese
1/2 Cup grated Parmesan Cheese
1/2 Cup Sour Cream
1/2 Onion, Sauteed in 1 Tsp Butter
1 Small Jar Marinated Artichoke Hearts
5-10 Pickled Sliced Jalapenos, chopped (Use more or less depending how spicy you like it)
1 Tsp of the Jalapeno pickling juice of the jar
1 Tsp Garlic Salt

In your saucepan, saute your chopped onion with 1 Tsp of butter until caramelized. Set aside.

Chop your Artichokes and Jalapenos

In a large oven proof serving bowl add the cooked onions, artichoke and jalapenos

Add your Cream cheese and sour cream

and lastly add your grated cheeses and garlic salt. Season with pepper only. Salt is not needed.

stir everything together really well, adding the jalapeno pickling juice into the mixture.

drizzle the extra 1/2 cup of cheddar over the dip and garnish with some more jalapenos.

Bake at 375F for about 20 Minutes or until the dip is heated through and bubbling. Serve with sliced baguette and tortilla chips.