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Boursin and Gruyère Spinach and Artichoke Gratin Dip

[Photograph: Kerry Saretsky]

Tons of spinach and artichoke hearts are baked in a gratin with white wine, cream cheese, Gruyère, and ever-flavorful garlic and herbs Boursin. Tossed together in one bowl and baked in 15 minutes, this is a crowd-pleasing French take on the all-American spinach and artichoke dip. I serve it with little baguette chips alongside, and "watch it disappear." By that, I mean I jostle against all my guests to eat as much of it as possible.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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