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Artichoke-Spinach Dip
Ingredients
- 5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
- 5 lemons
- 2 cups tightly packed baby spinach
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped shallot
- 1 garlic clove, finely chopped
- 3/4 cup part-skim ricotta cheese
- 1/4 teaspoon coarse salt
- 1/8 teaspoon cayenne pepper
- Freshly ground pepper
- 1/3 cup plus 2 tablespoons shredded part-skim mozzarella
- 1 tablespoon shredded Parmesan cheese
- 1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted
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