Cold Boursin Dip or Hot Spinach and Artichoke

One of my very good friends suggested this dip. Here is the basic recipe from their website:

 Ingredients:
1 package (5.2 oz.) Boursin Garlic Fine Herbs
1/2 cup mayonnaise or sour cream
 Instructions: In medium bowl, blend all ingredients; chill, if desired. Serve with your favorite dippers!
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 Here is a revved up version: Dip Boursin Garlic Herb Cheese
 Sour cream
 Olive oil
 Lime juice (fresh)
 Vegetables
 Carrots
 Bell Peppers
 Celery
 Cucumbers
 Belgium Endive

 Instructions
Mix Boursin Garlic Herbs with sour cream, olive oil and fresh lime juice. Stir to obtain a smooth consistency. Separate the endive leaves then cut the carrots, bell peppers, celery and cucumbers into sticks and enjoy!
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 A Hot Spinach and Artichoke version appears in: French in a Flash:
Boursin and Gruyère Spinach and Artichoke Gratin Dip
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. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

 About This Recipe
YIELD: serves 6 to 8 as an appetizer
ACTIVE TIME: 5 minutes
TOTAL TIME: 20 minutes

 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
Freshly ground black pepper

 Procedures
1 Adjust oven rack to middle position and preheat oven to 350°F. 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.
2 Increase oven temperature to 400°F. 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.
3 Then, turn on the broiler, and broil just until the top is golden brown. Serve hot and bubbling with toasted baguette chips.