How Tyler Florence Bakes Spinach Artichoke Dip on a Grill

The classic spread gets a summer-friendly spin

Baked spinach artichoke dip in a tray

Photo: Jason Perry

Add a Meyer lemon to just about anything and it instantly becomes not only a better version of itself—thanks to the sweet-tart nature of the citrus—but a California version of itself. The trees of this softer-skinned citrus grow particularly well in California, and the fruits are typically juicier than their Eureka counterparts, with more of an orange flavor than puckering lemon. It elevates this classic dip into something worthy of a fancy dinner party, especially when you let it bubble and broil on the grill. Serve it with chips, crackers, vegetables, or bread. Or just down it with a spoon when nobody’s watching. —Tyler Florence, American Grill: 125 Recipes for Mastering Live Fire

Read our recent interview with Florence here, and get recipes for his grilled pork chops with herb butter and campfire potatoes with tomatoes, bacon, and blue cheese


  • Baked Spinach Artichoke Dip (Yield: 4 servings)

    • 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


  1. Set up the grill: Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F.

  2. Make the dip: In a large bowl, mix everything together until well combined. Season to taste with salt and pepper.

  3. Bake the dip: Spread the mixture in a 1-quart cast-iron or other grill-safe dish and place on the cooler side of the grill. Close the grill and cook until bubbling and hot, 30 to 35 minutes.


Excerpt from the new book American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence. Text copyright (c) 2024 by Tyler Florence. Photos copyright (c) 2024 by Jason Perry. Published by Abrams.


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