Spicy Swiss Chard and Artichoke Dip

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4 tablespoons unsalted butter, plus more for the baking dish

6 cloves garlic, minced

4 slices thick-cut applewood-smoked bacon, diced

8 cups roughly chopped Swiss chard, stems removed

1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped

1/4 cup sliced pickled jalapeños, drained and chopped

1/4 cup sun-dried tomatoes, drained and finely chopped

1/4 cup all-purpose flour

2 cups whole milk

1/4 cup ricotta cheese

4 ounces cream cheese, softened

1 cup shredded sharp white cheddar cheese

1/4 cup grated parmesan cheese, plus more for topping

Kosher salt and freshly ground pepper

Pita chips or crackers, for serving