Why This Recipe Works
- This crowd-pleasing French take on the all-American dip uses lots of spinach and artichoke.
- Boursin adds creaminess, herbaceousness, and that strong, distinctive garlic flavor.
- Everything is tossed together in a bowl and baked for 15 minutes.
London is a city of dinner parties (I assure you they can get quite competitive), and dinner party food in small city apartments is a very specific type of food: gasp-inducing, crowd-pleasing, and—this is a must—very simple to put together. At the risk of sounding like Emily Post, no one likes a haggard hostess.
I'm a sucker for French-American "fusion," and this is my dinner party wonder: a French take on the all-American artichoke and spinach dip. Don't let its pre-movie fast-food connotations deter you. It's excellent, and people love it.
I chop together one pound of frozen spinach and one can of artichoke hearts. Next comes a slug of white wine, a box of garlic and herbs Boursin cheese, cream cheese, and Gruyère. Everything bakes together in the oven like a gratin: the wine starts bubbling up, the Gruyère melts into a golden, elastic blanket, the cream cheese makes everything smoothly dippable. But the secret ingredient is most certainly the Boursin, which in one little box adds creaminess, herbaceousness, and that strong, distinct Boursin garlic flavor.
I toast up little baguette chips to go alongside, although you could use pita chips or—like in the all-American chains—good corn chips. Plunge the chip into the dish of hot, fragrant, green stuff and it will emerge covered in thick creamed spinach, wafting the savory aromas of Boursin. It is so good!
Boursin and Gruyère Spinach and Artichoke Gratin Dip Recipe
Spinach and artichokes get stuffed into a dippable gratin full of nutty Gruyère and ever-flavorful garlic and herb Boursin
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
Adjust oven rack to middle position and preheat oven to 350°F (180°C). Arrange baguette slices in an even layer on a baking sheet (you will need at least two baking sheets). Drizzle very lightly with olive oil, and toast until crisp and golden around the edges, about 10 to 12 minutes. Repeat with any remaining baguette slices.
Increase oven temperature to 400°F (200°C). In a large bowl, stir together spinach, artichokes, wine, Boursin, cream cheese, and 1 cup of Gruyère. Season with salt and pepper, and mix until thoroughly combined. Spread mixture in a baking or gratin dish large enough to hold everything. Top with the remaining cup of Gruyère. Bake for 15 minutes. Then, turn on the broiler, and broil just until the top is golden brown. Serve hot and bubbling with baguette chips.
2 rim, medium baking sheets, gratin or baking dish
|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 5g||19%|
|Total Sugars 5g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|