In a large sauté pan, add the olive oil and heat on low to medium. Then add the cayenne pepper, onion powder, salt and pepper to the oil in the pan. Add the minced garlic to the pan and sauté for no more than 1 minute.

Add the baby spinach to the pan. A pan with a lid will be very helpful when wilting the spinach. You may need to add the spinach in batches until it is reduced, fresh spinach is very bulky. This is where the lid comes in handy, it speeds up the wilting. Continue stirring until all the spinach is completely wilted and reduced for about 10 minutes over low to medium heat. Once finished, remove the spinach from heat and drain well. Try to drain as much liquid as possible.

Transfer the drained spinach into a bowl or container. Add the cream cheese, parmesan cheese and any other cheese you would like and mix well to combine all ingredients. Cover and refrigerate the spinach mixture for 2 hours.

Take your refrigerated spinach mixture and put into a food processor then add the plain Greek yogurt and blend on low, in 5 second intervals, until you reach your desired consistency. Finally, transfer the spinach dip into a serving dish or you can refrigerate the dip in an airtight container until you are ready to serve.