In food processor add the artichoke hearts and pulse a couple of times.
Add the garlic, parsley, jalapeño and pulse again 2-3 times.
Add the sour cream, lemon zest, lemon juice, green onion and salt.
Pulse again until combined.
Add the spinach and stir.
Pour dip into a small bowl and serve with various cut up veggies as well as gluten free crackers.