Spinach artichoke dip

INGREDIENTS

• • Topping:
  • 2 slices white bread, quartered
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • Dip
  • 1(14-ounce) can artichoke quarters
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 tsp pressed garlic
  • 3/4 cup mayonnaise
  • 6 ounces cream cheese (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

INSTRUCTIONS

1. 1. FOR THE TOPPING: Pulse the bread in a food processor to coarse crumbs. Toss the bread crumbs with the Parmesan and butter.
   2. FOR THE DIP: Chop the artichokes coarsely and squeeze or pat dry. Squeeze dry the spinach.
   3. Cook onion until softened in skillet over medium-high heat, 5 to 7 minutes. Stir in the garlic and chopped spinach and cook until fragrant, about 30 seconds. 
   4. Stir the mayo, cream cheese, Parmesan, lemon juice, thyme, and cayenne in a large bowl and then stir in the onion mixture and artichokes. Season with salt and pepper to taste. Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top. Sprinkle the bread crumbs evenly over the top.
   5. TO STORE (optional): Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
   6. TO SERVE: Bake on middle rack at 400 degrees, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.