Preheat oven to 375 degrees. Lightly oil a small baking dish.

In the baking dish add 2 rounds Boursin cheese, spinach, garlic, artichokes, sun-dried tomatoes, Parmesan cheese, and olive oil. Gently break up the Boursin and stir to combine.

Bake 18-22 minutes until hot and golden on top. Stir until well combined.

Finish with fresh basil, lemon juice, and lemon zest. Season with a pinch of salt if needed.

In a small skillet sauté spinach with garlic and a little oil until the spinach is wilted.

Add the spinach mixture, Boursin cheese, artichokes, sun-dried tomatoes, Parmesan, pinch of salt and remaining olive oil (if any)

Cover and cook on low for 1-½ hours or high for 45-60 minutes. Stir half way until smooth and heated through. Switch to warm for serving up to 2 hours.

Just before serving stir in fresh basil, lemon juice, and lemon zest.

In a small skillet over medium heat. Sauté spinach and garlic in olive oil until wilted. About 1-2 minutes. Cool completely.

Let Boursin cheese sit at room temperature for 15-20 minutes to soften. In a bowl mix Boursin with cooled spinach, artichokes, sun-dried tomatoes, parmesan, lemon zest and lemon juice to taste. Fold in basil and add a pinch of salt if needed.

Cover and chill 30 minutes to let flavors marry. Serve cold.