Boursin and Gruyère Spinach and Artichoke Gratin Dip Recipe | Fronk Recipes | Umami

Ingredients

• 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