• Preheat the oven to 350°F and set oven rack to middle position.
• Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray; set aside.

For the Breadcrumb Topping:

• Place bread, panko crumbs, and Parmesan in a food processor fitted with the metal attachment. Pulse for 3-4 seconds. Drizzle in the butter and pulse 2-3 times. Set aside.
  2 slices hearty white bread, 2 tbsp panko breadcrumbs, 2 tbsp grated Parmesan cheese, 2 tbsp unsalted butter

For the Dip:

• Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp oil.
  3 tbsp unsalted butter, 1 tbsp olive oil
• When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
  1 medium yellow or white onion
• Add artichokes and cook, stirring often, 4-5 minutes or until they have lightly browned.
  18 oz. frozen artichoke hearts
• Add garlic, stir and cook another 30 seconds.
  2 garlic cloves
• Add the remaining 2 tbsp butter and stir until melted.
• Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
  4 tbsp all-purpose flour
• Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire sauce and salt.
  2 cups half-and-half or cream, 1½ cups grated Parmesan cheese, 3 tsp fresh lemon juice, 2 tsp hot sauce, 1½ tsp Worcestershire sauce, 1 tsp kosher salt
• Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
• Remove from the heat, add spinach and water chestnuts; stir well.
  10 oz. frozen chopped spinach, 1 can water chestnuts
• Season to taste and add additional salt, if needed. Stir.
• Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping.
• Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.
• Remove from the oven and let rest 5 minutes before serving.
• Serve hot with crackers or sliced vegetables. Enjoy!