Artichoke Spinach Dip Bruschetta with Seared Sweet Peppers - I Feel Like Cooking

Ingredients

• 1 small radius loaf of good French bread, sliced into quarter inch slices and toasted on each side under broiler
• 1 5.3 oz. container Greek yogurt
• 1 can small artichoke hearts, drained thoroughly, and chopped
• 1 C finely grated fresh Parmigiano-Reggiano cheese
• 2 heaping T mayonnaise
• 1/8 t thyme leaves
• 1/8 t rosemary leaves
• ½ t crushed red pepper flakes
• ½ C cooked spinach, all moisture pressed out, chopped
• 3 1/8” slices of white onion, diced small
• Pepper
• Juice from one lemon divided into 1 teaspoon and 2 teaspoons
• 1 large orange sweet pepper cut into long strips
• 1 T canola oil
• Salt
• 1 T red wine vinegar
• 1/8 t allspice