1/2 pint heavy cream
1 (16 oz.) ctn. dairy sour cream
1 (8 oz.) pkg.cream cheese
6 oz. shredded Parmesan cheese
3/4 cup milk
1 pkg. chopped, frozen spinach, drained really well
1 can artichoke hearts, chopped
1 can water chestnuts, drained and chopped
1 pkg. Knorr vegetable soup mix
1/4 cup (1/2 stick) butter
2 cloves fresh garlic, chopped
1/2 small sweet onion, chopped fine

In large sauce pan, sauté onion and garlic in melted butter until tender. Add heavy cream, stirring until warm, add cream cheese slowly melting gently. Add sour cream and milk and let it heat until almost bubbling,then add Parmesan cheese and Knorr's vegetable soup mix. When Parmesan is melted, fold in the artichoke hearts, water chestnuts and spinach. You may continue cooking like this, stirring continuously for about 30 minutes on low heat. Or you can transfer the mixture to a slow cooker, casserole dish or even put in the fridge until ready to serve.

I usually double this recipe, because it is good for several days, since it contains no mayonnaise. Doubled, it will fill a slow cooker. Do not add salt. The cheese and soup mix make provide plenty of salt. If you prefer a little kick, add your favorite pepper spice, sauce or chopped peppers. This recipe will serve 8-12 people, depending on serving size. I find it hard to guess on dips.

Submitted by: Dovey Tweedy