Grilled Vegetable & Artichoke Dip – Arkansas Living Magazine

Ingredients

• 1 large zucchini, sliced vertically
• 1 large yellow squash, sliced vertically
• 1 tablespoon olive oil
• Salt and pepper
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 tablespoon, plus 1 teaspoon pesto (fresh is best)
• ¼ cup red onion, minced
• ½ teaspoon garlic salt
• 2 tablespoons sun-dried tomatoes, minced
• 1 (15 ounce) can artichoke quarters, drained
• 2 cups Italian blend shredded cheese, divided
• ¾ teaspoon Italian seasoning
• Crackers or crostini for serving