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.