Boursin and Gruyere Spinach and Artichoke Gratin Dip
- 2 baguettes, thinly sliced
- A drizzle of olive oil
- 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
- Kosher salt and freshly ground black pepper
- This recipe is vegetarian
- Produce
- Artichoke hearts (1 (14-ounce) can)
- Boursin garlic and herb (5 1/2 ounces)
- Spinach, frozen (1 pound)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 drizzle)
- Bread & Baked Goods
- Baguettes (2)
- Dairy
- Cream cheese (8 ounces)
- Gruyere (2 cups)
- Beer, Wine & Liquor
- White wine, dry (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 28, 2012 (7 months ago).
83 people saved this recipe.
