In a mixing bowl, combine soup mix, mayonnaise, and sour cream; set aside for soup mix to soften while you prepare the remaining ingredients.
Unroll crescent rolls and fit into a lightly greased jelly roll pan or rimmed cookie sheet; press seams together to form a crust. Bake at 375℉ for 10-12 minutes or until very light golden brown.
Add garlic, spinach, artichokes, water chestnuts, and Monterey Jack cheese to soup mixture. Stir well to combine.
Spread soup mixture over partially-baked crust. Sprinkle Parmesan evenly over the top.
Bake for an additional 10-12 minutes until heated through.
Cut into squares and serve. (I use a pizza cutter to make for very easy cutting.)
