Preheat the oven to 375°F (190°C). Set out a 9 x 9-inch (23 x 23 cm) oven-safe baking dish, approximately 2 inches (5 cm) deep. Line a separate baking sheet with parchment paper for the tortilla tombstones. Keeping the tombstones on a separate baking sheet allows them to become crisp without absorbing moisture from the spinach dip.

Place the thawed 10 ounces (280 g) frozen chopped spinach in a fine-mesh strainer or a clean kitchen towel. Press or squeeze firmly until very little liquid comes out. The spinach should feel damp but not dripping wet. When pressed together, it should hold in a compact clump without releasing visible water. If the spinach still feels saturated, squeeze it again before mixing it with the dairy ingredients.

Place the softened 16 ounces (450 g) cream cheese and 1 cup (240 g) sour cream in a large mixing bowl. Beat with a hand mixer on low speed or stir firmly with a sturdy spatula until the mixture is smooth and evenly blended. The mixture should look thick, creamy, and spreadable, with no large lumps of cream cheese. If the cream cheese is difficult to combine, allow it to soften further rather than heating the mixture aggressively.

Add the drained spinach to the cream cheese mixture. Stir in: 3/4 cup (85 g) shredded low-moisture mozzarella 1/2 cup (50 g) finely grated Parmesan 2 cloves (about 6 g) minced garlic 1 teaspoon (5 ml) Worcestershire sauce 1/2 teaspoon (3 g) fine salt 1/4 teaspoon (0.5 g) black pepper 1/4 teaspoon (0.6 g) smoked paprika Fold everything together until the spinach is evenly distributed. The finished mixture should be thick enough to hold soft ridges when stirred. There should be no pockets of plain cream cheese or large clumps of spinach.

Transfer the spinach mixture to the prepared 9 x 9-inch (23 x 23 cm) baking dish. Spread it into an even layer with a spatula, smoothing the surface without packing it down excessively. Sprinkle the remaining 1/4 cup (30 g) mozzarella evenly over the top. This light cheese topping helps create a gently browned surface while leaving the dip soft enough to scoop.

Place the dish on the center oven rack and bake at 375°F (190°C) for 25 minutes. The dip should be hot throughout, with small bubbles appearing around the edges and the cheese topping fully melted. Look for a lightly golden surface rather than a deeply browned crust. If the center still looks cool or the topping has not melted, continue baking until the dip is evenly heated. For food safety, the center should reach 165°F (74°C) when checked with a food thermometer.

While the dip bakes, place the 2 medium flour tortillas, approximately 8 inches (20 cm) each, on a cutting board. Using kitchen scissors or a small knife, cut the tortillas into approximately 8 to 10 tombstone shapes. Give each one a rounded or slightly irregular top and a straight bottom edge. Arrange the pieces on the parchment-lined baking sheet. Brush both sides lightly with 1 teaspoon (5 ml) olive oil in total, then sprinkle with 1/4 teaspoon (0.6 g) smoked paprika. The paprika adds subtle color and helps the decorations resemble weathered gravestones.

Once the spinach dip is finished, remove it from the oven and set it aside to rest. Reduce the oven temperature to 350°F (175°C). Place the tortilla tombstones in the oven and bake for 5 minutes, turning them halfway through. They should look dry, lightly golden around the edges, and firm enough to hold their shape. If a piece still bends easily, it may need additional drying. Watch closely because thin tortilla pieces can darken quickly. Transfer the tombstones to a cool surface and allow them to crisp as they cool.

Take the 6 large pitted black olives (about 25 g) and cut them into decorative spider pieces. Use rounded olive halves for the bodies and thin strips for the legs. Arrange the pieces on a clean plate so they are ready to place on the dip. Keep the spider decorations small enough that they sit comfortably on the surface without sinking deeply into the filling.

For edible lettering, stir together 1 tablespoon (15 g) sour cream and the optional 1/4 teaspoon (1.25 ml) Worcestershire sauce in a small bowl. The mixture should be smooth and thick enough to hold a small dot. Use the tip of a small spoon or a narrow piping bag opening to add simple markings such as “RIP” to the cooled tortilla tombstones. Keep the lettering minimal so the tortillas do not become soggy. The Worcestershire sauce will only tint the mixture lightly, so the writing will remain subtle.

After the spinach dip has rested for 10 minutes, arrange the decorations. Gently press the lower edges of the tortilla tombstones into the dip, spacing them at different angles to resemble an old graveyard. Scatter 2 tablespoons (8 g) finely chopped fresh parsley around the bases of the tombstones to imitate patches of grass. Arrange the olive spider bodies and legs across the surface. The finished dip should resemble a small graveyard, with upright tombstones, scattered green patches, and dark olive spiders. If a tombstone begins to lean, reposition it closer to the edge of the dish, where the dip may provide more support.

Place the baking dish on a heat-safe serving surface. Serve the Spooky Halloween Graveyard Spinach Dip warm with the optional 6 ounces (170 g) sturdy tortilla chips. Encourage guests to scoop from the open spaces between the decorations. The tortilla tombstones are edible and can also be used for dipping. For the crispest presentation, insert the tombstones immediately before serving rather than leaving them in the warm dip for an extended period.