Preheat your oven to 350.

Heat oil in a small pan over medium heat. Add garlic and onion, and cook for about 3 minutes until lightly browned.

Meanwhile, combine cream cheese, sour cream, and 3 TBSP of parm cheese in a large bowl. Once done sauteing, add garlic and onion to the mix. Stir in the spinach, water chestnuts, artichoke hearts, salt, pepper, and paprika and mix to combine everything well.

Spread the dip mixture evenly into a baking dish (I'd use a 6x9 dish if you want the dip really thick, an 8x11 to spread it out more thinly). Add the remaining parm cheese and bake for about 20 minutes, until cheese looks bubbly and dip is heated throughout.

Serve with your favorite dippers.