In a large glass bowl, whip the softened cream cheese with a rubber spatula, until it is easy to work with. Stir in the mayonnaise, Greek yogurt, and cheeses. Fold in the artichoke hearts, water chestnuts, bacon and then finally the spinach and Knorr mix. Blend well.
Place dip mixture into an 8 inch cast iron skillet. Sprinkle the top with more Gruyere cheese and Parmesan. Bake at 350 degrees for 30 minutes or until the mixture is bubbly. Turn the oven up to 400 degrees and place the dip on the top rack closest to the heat to allow the cheese to brown. About 3-5 more minutes.
Serve this dip hot out of the oven with either corn tortilla chips or sliced baguette bread.
Also, green onions and chopped fresh garlic add a nice addition. Or even a drizzle or two of Sriracha Pepper Sauce.