4 tablespoons butter

1/2 cup chopped onion (about ½ medium)

4 cloves garlic, minced (2 teaspoons)

2 tablespoons all-purpose flour

3-1/2 cups half-and-half

2 cans (8 ounces each) sliced water chestnuts, drained

2 cups shredded cheddar cheese

2 packages (1 ounce each) dry vegetable soup mix

1/2 cup shredded parmesan cheese

2 jars marinated artichoke hearts, drained and rinsed

4 packages (9 ounces each) frozen chopped spinach, thawed, well drained



Preheat oven to 425 degrees F. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant (2-3 minutes).

Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

Remove saucepan from heat. Stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix. Spoon dip into a 9×13 pan. Sprinkle with parmesan cheese.

Bake dip until it is bubbly and chees is melted, 10-15 minutes. Serve warm.