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Boursin And Gruyere Spinach And Artichoke Gratin Dip

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Boursin And Gruyere Spinach And Artichoke Gratin Dip

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
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Published 2014-09-09 12:37:03 (2 years ago).

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