Boursin and Gruyere Spinach and Artichoke Gratin Dip

Ingredients

• 1 pound frozen chopped spinach thawed with the liquid pressed out
• 1 can (14 oz) Artichoke hearts drained and finely chopped
• 2 tablespoon Dry white wine
• 5 1/2 ounce garlic and herb Boursin room temperature
• 8 ounce cream cheese room temperature
• 2 cups Gruyere coarsely grated and divided
• salt and pepper to taste
• 2 Baguette thinly sliced
• drizzle olive oil