2 (10 oz.) pkgs. frozen spinach, thawed and well drained
2 (8 oz.) cans artichoke hearts, drained and cut in half
1/4 c. butter
2 tbsp. milk
1/2 c. heaping finely chopped white onion
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can sliced water chestnuts, drained
1/4 tsp. salt
1/2 tsp. Knorr Swiss all-purpose seasoning
1/4 tsp. Tabasco
1/2 tsp. coarsely ground black pepper
14 individual saltine squares
1 tbsp. butter for topping

Preheat oven to 375°F.

In a saucepan, melt 1/4 cup butter. Add milk, finely chopped onions and cream cheese. Remove form heat and beat with whisk until creamy and smooth. Add salt, Knorr seasoning, Tabasco and pepper. Stir to mix well.

Fold in well-drained spinach and water chestnuts. Lightly butter or spray with a no-stick cooking spray a 9x13 inch dish. Line bottom of baking dish with drained artichoke hearts, then spread spinach mixture evenly over top of artichokes. Crumble saltines over top. Dot with 1 tablespoon butter over top and sprinkle with paprika.

Bake at 375°F for 30-35 minutes or until heated through. Can run under broiler to brown top, if desired.