SPINACH AND ARTICHOKE DIP WITH BOURSIN AND GRUYERE
This Spinach and Artichoke Dip is one of the hors'doeuvres that I served at the wedding that I blogged about yesterday. I have tried several spinach and artichoke dips and this one is my favorite. It can be assembled the day before and put in the oven just before guests arrive and it also reheats beautifully. The Boursin cheese gives it a great herb and garlic flavor! Because I was serving 50 people, I tripled the recipe, so it is very adaptable for a crowd. This recipe is one that you should definitely add to your repertoire!
The assembled dip just before going into the oven.
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This recipe was adapted from French Revolution Food.