Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (approximately 8x8 inches or similar).

Ensure the thawed spinach is extremely dry by squeezing out all excess moisture using a clean kitchen towel or paper towels. This prevents a watery dip.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until thoroughly smooth and incorporated.

Add the dry spinach, 1 cup of Monterey Jack cheese, Parmesan cheese, minced garlic, fresh parsley, dill, lemon zest, salt, and pepper to the cheese mixture. Stir well until all ingredients are evenly distributed.

Transfer the spinach mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.

Bake for 20 to 25 minutes, or until the dip is heated through and the top cheese layer is golden brown and bubbly. If necessary, briefly broil for the last minute to enhance browning.

Let the dip cool for 5 minutes before serving hot with sliced baguette, pita chips, or vegetable sticks.