Preheat your oven to 350°F.
Gather your spinach in a clean dish towel and squeeze out all the moisture over the sink.
In a medium mixing bowl, combine the drained spinach with the dairy-free cream cheese, plant-based sour cream, mayonnaise, red pepper flakes, minced garlic, and sea salt. Stir until everything is fully incorporated.
Pour this mixture into a small (6-inch) cast-iron skillet or ovenproof baking dish.
In a separate small mixing bowl, combine the panko or gluten-free breadcrumbs with Parmesan cheese (if you're using it) and season lightly with a pinch of salt.
Sprinkle the breadcrumb mixture evenly over the dip.
Bake in the preheated oven for 20 minutes, or until you see the dip bubbling. If the top isn’t golden brown, raise the heat to 450°F and bake for another 5 minutes.
Once baked, it’s time to serve! Enjoy it immediately alongside gluten-free crackers, tortilla chips, or toast points.
