• Heat 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 the bread 3-4 seconds. Drizzle in the oil and pulse 2-3 times. Set aside.

For the Dip:

• Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
• When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
• Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
• Add garlic, stir and cook another 30 seconds.
• Add remaining 2 tablespoons butter and stir until melted.
• Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
• Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and 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.
• 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!