The long weekend is ALMOST HERE! We are patiently waiting in excitement… If you have been around here for a bit, you might know that we love to camp! We are headed out camping this long weekend and this Campfire Spinach and Artichoke Dip is already packed!
Camping food can sometimes get, well, bland… I am constantly on a mission to make new, innovate, and delicious recipes to take camping with us, this recipe is just that (and anything but bland)!
Campfire spinach and artichoke dip can be made days, weeks, even MONTHS in advance and kept in the freezer until you are ready to head out camping. Then the dip is cooked, you guessed it, directly over a crackling campfire!
Our summers quickly get over run with countless camping trips and one of the biggest issues that we run into is keeping our cooler cold! Did you know, if you have a pop up camper that the mini fridge that is in it is NOT bear safe?! All food should be kept securely in a sealed vehicle.
If you are a camper, you will know the struggle of the cooler. Keeping that thing cold in super hot summer temperatures has caused many premature grey hairs for me. So, I had to get majorly creative.
How do I help the cooler stay cool?
I freeze everything I possibly can before we leave for a weekend of camping. Hot dogs, burgers, this dip, etc. So instead of packing all of the separate ingredients (which would also take up so much more valuable room in the cooler) to make this dip, I make it at home, well in advance, pop it in the freezer, then when it is time to pack the cooler I have a bunch of extra frozen food to help keep the cooler cold. It’s like making edible ice packs!
(Just make sure you have something not frozen to eat the first night!)
The preparation could not get much easier either. All you have to do is mix all of the ingredients in a large bowl, and packaging the dip in a fire safe container. Although there is one part that is very important.
It is VERY important that you dry the spinach as well as possible. Too much excess water will make the dip “soupy”. To effectively remove the water from the spinach, pick up a handful of spinach and squeeze as tight as possible. This will remove enough of the water. Repeat this process until all of the spinach is squeezed.
For the fire safe container, I use disposable aluminum containers. They can withstand the heat from the fire and they can go in the freezer! Win win, and you can get them at the dollar store! ?
Fire or Oven
To bake over the campfire remove the cover, and cover with aluminum foil. Make sure that the fire has a good amount of coals and is burning hot. Place the dip on a campfire grill. The dip will take anywhere from 30-50 minutes to become bubbly and warmed thoroughly. This will greatly depend on the type of cooler you used to store the dip, how frozen the dip still was when you started to cook it, and how hot your fire is.
Keep an eye on the dip and using an oven mit, turn the container a few times during cooking. The dip is ready to eat when it is fully warmed and bubbling at the edges. Carefully remove the dip from the fire and stir the dip before serving.
This Spinach & Artichoke Dip can be baked indoors in an oven as well. If baking from fresh, bake at 350°F for 20 minutes until hot and bubbly. If baking from frozen bake at 350°F for 45-50 minutes until hot and bubbly.
Serve this spinach and artichoke dip with tortilla chips, baguette, crackers, etc.
We would love to hear if you tried this recipe! We put a lot of work into our recipes and love to hear how they worked for you! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, or Pinterest.
Campfire Spinach & Artichoke Dip
- 1 8 oz Brick Cream Cheese, softened
- 1 can (approx. 1 ½ cupArtichoke Hearts, chopped
- 150 grams Frozen Spinach, chopped, drained, and squeezed*
- 1 cup Mozzarella Cheese, shredded
- 1 cup Feta, dried and crumbled
- ½ cup Parmesan Cheese, shredded
- ½ cup Mayonnaise
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Salt
- In a large bowl combine the cream cheese, chopped artichoke hearts, spinach, and mayonnaise. Using a sturdy spoon stir ingredients together until well combined.
- Add the mozzarella cheese, feta, Parmesan cheese, garlic powder, and onion salt. Stir to combine.
- Transfer dip to a disposable aluminum container, cover, label, and freeze. (SEE BELOW FOR INDOOR BAKING INSTRUCTIONS)
- When you are out camping and ready to heat the dip up, remove the cover, and cover with aluminum foil.
- Make sure that the fire has a good amount of coals and is burning hot. Place dip on campfire grill. Keep the grill and dip to the side.
- The dip will take anywhere from 30-50 minutes to become bubbly and warmed thoroughly. This will greatly depend on the type of cooler you used to store the dip, how frozen the dip still was when you started to cook it, and how hot your fire is.
- Keep an eye on the dip and turn the container a few times during cooking. The dip is ready to eat when it is fully warmed and bubbling at the edges.
- Carefully remove dip from the fire and stir dip before serving.