Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add chopped spinach in batches, stirring until just wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine-mesh sieve or clean towel and press to remove excess moisture. Chop any large pieces and set aside to cool.

Prepare aromatics

In the same skillet over medium-low, add a tiny splash of olive oil if needed and sauté minced garlic and the white parts of the sliced green onions for about 60 seconds until fragrant (do not brown). Remove from heat and let cool slightly.

Mix base

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, hot sauce, smoked paprika, Cajun seasoning, kosher salt and black pepper. Whisk until fully combined and creamy.

Combine ingredients

Fold the drained, chopped spinach, smoked crawfish tails, sautéed garlic/green onion whites, shredded Monterey Jack, and half of the Parmesan into the cream-cheese mixture. Stir gently but thoroughly to combine.

Adjust seasoning and bake

Taste and adjust seasoning with additional salt, pepper or hot sauce as desired. Transfer the mixture to a shallow ovenproof baking dish (about 9-inch round or 8x8). Sprinkle the remaining Parmesan evenly over the top. Bake in a preheated 375°F (190°C) oven for 20–25 minutes until bubbly and lightly golden on top. If you want more color, broil for 1–2 minutes—watch carefully to avoid burning.

Finish

Remove from oven and let rest 5 minutes. Sprinkle the green parts of the sliced green onions and chopped parsley over the top before serving.

Fried Bow Tie Pasta (for scooping)

Cook pasta

Bring a large pot of salted water to a rolling boil. Add farfalle and cook to al dente according to package directions (usually 9–11 minutes). Drain thoroughly and spread on a rimmed baking sheet to cool and dry for 10–15 minutes — removing surface moisture helps with crisping.

Set up dredging station

In one shallow bowl combine flour and cornstarch. In a second bowl whisk together eggs and buttermilk. In a third bowl mix breadcrumbs, garlic powder, onion powder, Cajun seasoning and 1 teaspoon salt.

Coat pasta

Working in batches, toss cooled bow ties in the flour mixture to coat lightly, shaking off excess. Dip into the egg-buttermilk, allowing excess to drip back. Finally press into the breadcrumb mixture so each bow tie has an even coating. Place coated pieces on a wire rack while you finish coating the rest.

Heat oil and fry

Pour vegetable oil into a deep heavy skillet or pot to a depth of about 1 1/2 inches (or use a deep-fryer) and heat to 350°F (175°C). Fry coated bow ties in small batches until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer fried pasta to a paper towel–lined tray to drain. Maintain oil temperature between 325–350°F for even frying.

Season and garnish

While still hot, sprinkle fried bow ties with a little extra salt and the chopped parsley. Let cool slightly — they should be crisp and sturdy enough to scoop dip.

Serve

Arrange the baked smoked crawfish spinach dip in the center of a serving platter and pile the fried bow tie pasta around it for scooping. Provide a small spoon for the dip and serve immediately while the pasta is crisp and the dip is hot.