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.
Preheat oven to 350 degrees. Prepare your cupcake pans with parchment paper liners.
In a large bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
Using your standing kitchen mixer, cream the butter and sugars until fluffy. Add the eggs one at a time and continue to mix until creamy appearance.
Slowly add the dry ingredients to the butter mixture. Add the pumpkin puree. Mix just until blended well.
Using a large size ice cream scoop, place one scoop of the batter into each cup cake liner.
Bake at 350 degrees for about 20 minutes. Delicious straight out of the oven by themselves or let cool before icing.
For the Classic Cream Cheese Frosting:
In a large bowl or standing mixer, beat together cream cheese and butter until creamy. Slowly add the powdered sugar and blend until smooth. Add vanilla. Mix well and it is ready to frost cup cakes.