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Campfire Spinach & Artichoke Dip

Course Appetizer
Servings 8 servings
Author Jessica

Ingredients

  • 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

Instructions

  • 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.

Notes

*It is VERY important that you dry the spinach as well as possible. Too much excess water will make the sauce very “soupy”. I use my hands to remove the water. To do this, pick up a handful of spinach and squeeze as tight as possible. This will remove enough of the water.
Indoor Baking Instructions 
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.
Dip can be stored in the freezer for up to 3 months.