1. Preheat your oven to 350°F (175°C). Lightly grease a 1-quart baking dish or an oven-safe skillet.
2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy — I like to use a wooden spoon, just like Mama Lu used to do. It feels more personal than an electric mixer.
3. Add the garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Mix well to blend all those cozy flavors.
4. Fold in the chopped spinach, mozzarella, Parmesan, and crab meat gently. You want to keep the crab lumps intact as much as possible — they’re the star of the show.
5. Transfer the mixture into your prepared baking dish, smoothing the top with a spatula.
6. Bake uncovered for about 25-30 minutes, or until the top is golden and bubbly. You’ll know it’s ready when the edges start to brown and you see little golden spots on the cheese.
7. Remove from the oven and let it sit for about 5 minutes before serving. This helps it set slightly, making it easier to scoop.

When I make this dip, I always set a timer and sneak a peek through the oven window. There’s a special kind of anticipation watching that cheese bubble up and turn golden. It’s a small moment that feels like a reward for all the stirring and folding.