Flavor Trends, Strategies and Solutions for Menu Development
David Cox, CEC

David Cox
VP of Food and Beverage & Corporate Executive Chef
Norms Restaurants, LLC

Baked Boursin® Artichoke Dip

Recipe courtesy of David Cox
Sponsor: Bel Brands USA
Servings: 12 shareable portions


  • 8 c roughly chopped artichoke hearts
  • 2 c chopped cilantro
  • 2 c diced roasted red bell peppers
  • ¼ c minced garlic
  • 1 qt sour cream
  • 3 c mayonnaise
  • 24 oz Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs
  • ¼ c chopped chipotles in adobo sauce
  • ¼ tsp cayenne pepper
  • ½ tsp ground black pepper
  • 2 Tbsp Maldon sea salt
  • 2 c grated asiago cheese


  1. Place all ingredients except the asiago cheese in a large mixing bowl.
  2. Using gloved hands, mix well until incorporated. Refrigerate for service.
  3. To order: Place a 10-ounce portion into a small baking dish and level out with a spatula. Sprinkle the top with a layer of asiago cheese and bake at 375 degrees F until hot and golden brown on top (au gratin).
  4. Serve with warm sourdough croutons or tortilla chips.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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