For the Hot Spinach & Artichoke Dip: Preheat oven to 375°F (190°C). In a large bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, 1 cup mozzarella, all Parmesan, garlic, and red pepper flakes. Season with salt and pepper. Transfer to a baking dish, top with remaining 1/2 cup mozzarella. Bake for 20-25 minutes until bubbly and golden. Cool 5 minutes before serving.

For the Creamy French Onion Dip: Melt butter in a skillet over medium-low heat. Add onions and a pinch of salt. Cook for 30-40 minutes until deeply caramelized, stirring occasionally. Add thyme in the last 5 minutes. Let onions cool completely, then finely chop. In a bowl, combine sour cream, Greek yogurt, Worcestershire, garlic powder, and pepper. Fold in chopped onions. Season with salt. Refrigerate for at least 1 hour. Garnish with chives before serving.

For the Green Goddess Sauce & Dip: In a blender, combine soft herbs, anchovies, and garlic. Pulse until finely chopped. Add Greek yogurt, mayonnaise, and lemon juice. Blend until smooth. Pour into a bowl, stir in chopped chives. Season generously with salt and pepper. Use immediately or refrigerate for 30 minutes to let flavors meld.