Prepare the Caprese skewers by threading cherry tomatoes, basil leaves, and mozzarella balls onto skewers. Drizzle with balsamic glaze and season with salt and pepper.

For the Spinach and Artichoke Dip, preheat the oven to 350°F (175°C). In a mixing bowl, combine thawed spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, garlic powder, salt, and pepper. Mix until well combined.

Transfer the dip mixture to a baking dish and bake for 25-30 minutes until bubbly and golden brown. Serve warm with tortilla chips or sliced baguette.

For the Mini Meatballs, preheat the oven to 400°F (200°C). In a large bowl, mix ground beef or turkey, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper until well combined.

Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes until cooked through. Serve hot with marinara sauce for dipping.