Boursin and Gruyère Spinach and Artichoke Gratin Dip Recipe

Ingredients

• baguettes, thinly sliced
• A drizzle of olive oil
• pound frozen chopped spinach, thawed with the liquid pressed out
• can artichoke hearts, drained and finely chopped
• tablespoons dry white wine
• ounces garlic and herb Boursin, room temperature
• ounces cream cheese, room temperature
• coarsely grated Gruyère, divided
• Kosher salt and freshly ground black pepper