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

Name: Boursin and Gruyère Spinach and Artichoke Gratin Dip Recipe | Fronk Recipes
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; freshly ground black pepper

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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
freshly ground black pepper

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

Ingredients

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