Heat a skillet over medium heat and add the olive oil or butter. Once it melts, add the chopped spinach and cook for about 1–2 minutes, just until it fully wilts. Transfer the cooked spinach to a strainer or clean kitchen towel and squeeze firmly to remove as much excess liquid as possible — this step prevents the melt from becoming watery.

Using the same skillet, add a little more oil or butter if the pan looks dry. Add the minced garlic and sauté for 20–30 seconds, stirring continuously. You want it fragrant, not browned, so remove it from the heat right away if it starts to darken.

Reduce the heat to low. Add the squeezed spinach back into the skillet and stir in the cream cheese. Let it soften and melt, coating the spinach in a thick, creamy layer. Stir until everything looks smooth and combined.

Add half of the mozzarella and half of the cheddar cheese. Stir gently as the cheeses melt into the mixture, creating a rich and stretchy base. Season with salt, pepper, and lemon zest if you want a bright, fresh flavor.

Once the mixture is smooth, spread it evenly across the skillet and sprinkle the remaining mozzarella and cheddar on top. This top layer will give you that bubbly, golden cheese crust.

Place the skillet under the broiler for 2–4 minutes, watching closely so it doesn’t burn. Remove when the cheese is melted, bubbly, and golden brown.

Air fryer option: Transfer the mixture into small ramekins and air fry at 375°F (190°C) for 4–6 minutes until the tops are browned and melted.

If you're using turkey bacon, sprinkle it over the top as soon as the melt comes out of the oven or air fryer. The heat softens the bacon slightly and blends the flavors perfectly.

Let the melt rest for 2 minutes before serving so it thickens slightly and becomes easier to scoop.

Serve warm and enjoy each creamy, cheesy, keto-friendly bite straight from the skillet or ramekins.