Head a saucepan (or a cast iron skillet) over low heat. Ad the cream cheese, greek yogurt, and butter. Stir until melted.
Add the spinach, red bell pepper, 1 cup of parmesan cheese, 1/4 cup of mozzarella, pickled jalapenos, and diced garlic.
Stir until everything is combined and melted together.
Transfer to a baking dish (or if you're using cast iron, keep it in there) and top with the remaining cheese.
Bake for 15 minutes or until the cheese is melted and the dip is bubbly.
Serve with chips, vegetables, bread.
Notes
Crockpot Instructions:
Add all the ingredients except the topping cheeses and cook on low for two hours, open the lid and stir so everything combines.
Top with the remaining mozzarella and parmesan cheese put the lid back on and cook on low for another 1-2 hours. Just until everything is melted, creamy, and ready to go.