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Boursin and Gruyère Spinach and Artichoke Gratin Dip
serves 6 to 8

Spinach and Artichoke Hot Boursin DipINGREDIENTS

  • 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


Arrange the oven rack in the middle position.  Preheat the oven to 400 degrees F.  In a large bowl, stir together the spinach, artichokes, wine, Boursin, cream cheese, and 1 cup of Gruyère.  Season with salt and pepper, and mix until thoroughly combined.  Spread the mixture in a baking or gratin dish large enough to hold everything.  Top with the remaining cup of Gruyère.  Bake for 15 minutes.  Then, turn on the broiler, and broil just until the top is golden brown.

To make the baguette chips (if using), turn the oven down to 350 degrees F.  Arrange the baguette slices in an even layer on a baking sheet (you will need at least two baking sheets).  Drizzle very lightly with olive oil, and toast for 10 to 12 minutes, until crisp and golden around the edges.  Repeat with any remaining baguette slices.

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