How Tyler Florence Bakes Spinach Artichoke Dip on a Grill – Garden & Gun
The classic spread gets a summer-friendly spin
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Cooking tools:
- Grill
- Microplane
- Citrus press
- Baking dish
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
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
- freshly ground black pepper
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