Preheat the oven to 350°F.
Make the toasted Panko breadcrumbs first: Heat the olive oil in a small skillet over medium heat. Once hot, add the Panko breadcrumbs. Cook just until the breadcrumbs begin to brown, about 3-4 minutes. Stir often so they don’t burn. Season with the parsley, parmesan and salt. Stir and then remove to a plate and let cool.
1 cup Panko breadcrumbs, 1 tsp. olive oil, 1 Tbsp. fresh parsley, minced, 1/4 cup freshly shredded Parmesan cheese, pinch of salt
In a mixing bowl stir together the cream cheese, Parmesan cheese, mozzarella cheese, Gruyere, sour cream, mayonnaise, garlic, lemon juice, hot sauce, salt and pepper.
8 oz. cream cheese, softened, 1 cup freshly shredded Parmesan cheese, 1/2 cup mozzarella cheese, shredded, 1/2 cup Gruyere cheese, shredded, 1/2 cup sour cream, 1/4 cup mayonnaise, 3 cloves garlic, minced, 2 Tbsp. lemon juice, 1 Tbsp. Frank's Hot Sauce, pinch of salt and pepper
Then stir in the artichokes and spinach until combined.
10 oz. frozen spinach, thawed and drained, 14 oz. can artichokes hearts, chopped and patted dry
Spray an oven safe baking dish with non stick spray. (An 8x8 or 9x9 works, or even a well seasoned cast iron skillet or glass pie plate).
Spread the dip into the baking dish, smoothing out the tops with a rubber spatula.
Top the dip with the toasted Panko breadcrumbs and bake until heated through and melted, about 20 minutes.
Serve warm with crackers, baguette slices, pita chips, veggies, etc.
serve with: hearty tortilla chips, crackers, toasted baguette slices, carrot and celery sticks, etc.