Spinach, Artichoke and Red Pepper Dip

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1 large round loaf country bread

4 ounces cream cheese, at room temperature 

1/2 cup mayonnaise 

1/2 cup sour cream 

2 small jalapenos, 1 seeded and chopped, 1 finely chopped 

1 clove garlic, crushed and peeled 

One 10-ounce box frozen chopped spinach, thawed, drained and squeezed very dry in a kitchen towel 

1 cup marinated artichoke quarters, rinsed and drained 

1/4 cup chopped fresh Italian parsley 

1/2 cup roasted red peppers, drained and finely chopped

1 1/2 cups shredded pepper jack or Monterey Jack cheese 

Kosher salt and freshly ground black pepper 

Olive oil, for brushing

Baguette slices, crackers and crudites, such as carrots and celery, for serving