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Super Bowl Recipes: Boursin Cheese And Artichoke Dip, A Last-Minute Crowd-Pleaser

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I used this snack recipe for a Super Bowl party a few years ago. Not only was it a big hit, but it also allowed me to eat away my sadness after the Patriots lost to the Giants. It's a perfect Super Bowl recipe because it doesn't involve many ingredients and it is not complicated to prepare, which is great news for you, since it's Sunday and you're still in need of Super Bowl food ideas.

This dip doesn't really have a name -- Boursin Cheese Dip? Cheesy Cheese Dip? -- but since it involves three types of cheese, let's just call it Spencer Hall's Nightmare.

What You'll Need:

  • 1 package cream cheese (I use a brick of regular Philly cream cheese)
  • 1 package Boursin cheese (Garlic & Fine Herbs version; cheapest to buy at Trader Joe's)
  • Shredded mozzarella cheese (I tend to use Sargento)
  • Can of artichoke hearts (preferably already quartered)


Pre-heat oven to 350 degrees. Drain the water from the can of artichoke hearts (if you bought a can).

In an oven-safe dish, mix all the ingredients together, using about a handful or so of the mozzarella cheese and as much or as little of the artichokes as you like (for the mixing part, it really helps if you have an electric mixer; either way, let the cream cheese and Boursin sit out for a bit to soften them up before hand).

Once all the cheese is smoothly blended together, sprinkle some mozzarella cheese on top and place in the oven for 20 minutes. After those 20 minutes, BROIL the dish for a few minutes, until the top begins to brown.

Serve warm with a French baguette or pita chips (or whatever you prefer, really) and ENJOY!


Stone's Arrogant Bastard Ale. It's one of my favorite beers, and it's simply delicious. Plus, the malts really pair well with a cheese-heavy dish. Bonus points to you if you can find their Sublimely Self-Righteous Ale.