Roasted Artichoke Dip with Spinach | America's Test Kitchen

Ingredients

• 2 slices high-quality white sandwich bread, quartered
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon unsalted butter, melted
• 1 (9-ounce) box frozen artichokes (do not thaw)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons olive oil
• Salt and ground black pepper
• 1 medium onion, minced
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1 cup mayonnaise
• 4 ounces cream cheese, at room temperature
• 1 ounce Parmesan cheese, grated (about 1/2 cup)
• 2 tablespoons juice from 1 lemon
• 1 tablespoon minced fresh thyme leaves
• Pinch cayenne pepper