Boursin and Gruyère Spinach and Artichoke Gratin Dip
Ingredients
- 1 pound frozen chopped spinach, thawed with the liquid pressed out
- 1 14-ounce can artichoke hearts, drained and finely chopped
- 2 tablespoons dry white wine
- 5 1/2 ounces garlic and herb boursin, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups coarsely grated gruyère, divided
- Salt and pepper
- 2 baguettes, thinly sliced
- Drizzle of olive oil
Instructions
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