1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or an oven-safe skillet.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. If using fresh spinach, add it to the skillet and cook until wilted, about 3-4 minutes. If using frozen, make sure it’s thoroughly thawed and excess water is squeezed out before adding it to the pan. Stir to combine well with the onions and garlic.
4. Remove the skillet from heat and let the spinach mixture cool slightly.
5. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise (or Greek yogurt). Mix until smooth and creamy.
6. Add the mozzarella, Parmesan, dill, salt, black pepper, and red pepper flakes (if using) to the creamy mixture. Stir until evenly incorporated.
7. Fold in the cooled spinach, onion, and garlic mixture, making sure everything is well blended.
8. Transfer the mixture to your prepared baking dish, spreading it out evenly.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
10. Remove from the oven and let it cool slightly before serving—this helps the dip set and makes it easier to scoop.

One kitchen lesson I learned from my mom and Nonna Rosa is not to rush the cooling step. When Olivia and Isabella are helping me in the kitchen, I remind them that patience is part of the magic—waiting just a bit makes every bite creamier and more satisfying.