How Tyler Florence Bakes Spinach Artichoke Dip on a Grill – Garden & Gun

Ingredients

• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 15-oz. jar marinated artichoke hearts
• 8 oz. cream cheese, at room temperature
• ½ cup shredded Monterey Jack cheese
• ½ cup grated Parmesan cheese
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tsp. grated Meyer lemon zest
• 1½ tbsp. Meyer lemon juice
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper