Boursin and Gruyere Spinach and Artichoke Gratin Dip
Boursin and Gruyere Spinach and Artichoke Gratin Dip recipe: Boursin and Gruyère Spinach and Artichoke Gratin Dip
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Ingredients
- 1 pound frozen chopped spinach thawed with the liquid pressed out
- 1 can (14 oz) Artichoke hearts drained and finely chopped
- 2 tablespoons Dry white wine
- 5 1/2 ounce garlic and herb Boursin room temperature
- 8 ounces cream cheese room temperature
- 2 cups Gruyere coarsely grated and divided
- salt
- pepper
- 2 Baguette thinly sliced
- drizzle olive oil
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