Foil Packet Campfire Spinach Dip Recipe
Foil packet Campfire Spinach Dip – the cheesy, smoky goodness you need on your next camping trip!
Let’s be honest, camping food doesn’t have to be all hot dogs and burnt marshmallows (though we’ll never turn down a good s’more). Sometimes, you need a little cheesy goodness in your life, and that’s where this Campfire Spinach Dip comes in!
This easy recipe is perfect for your next trip into the great outdoors – just mix up the ingredients, wrap them in foil, and let the campfire do its magic.
The best part? This dip is a serious crowd-pleaser. Whether you’re feeding your hungry campers after a long day of adventuring or impressing friends on your next gathering under the stars, this smoky, creamy dip is the perfect appetizer to bring along.
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Why You’ll Love This Recipe
This dip is a game-changer for camping food! It’s cheesy, creamy and packed with flavor, making it a delicious break from the usual campfire fare.
How to Make Campfire Spinach Dip
This dip is super easy to prep ahead, requires minimal cleanup, and can be customized with your favorite mix-ins like black beans, bacon, or jalapeños. Whether you’re feeding a small crew or a big group, this spinach dip is guaranteed to be a big hit by the fire.
Ingredients
- Sour cream
- Cream cheese, room temperature
- Shredded parmesan cheese
- Mozzarella cheese, reserve half for topping
- Frozen chopped spinach, thawed and drained
- Knorr vegetable soup mix (optional, but adds great flavor!)
Instructions
1. In a large bowl, stir together all of the creamy ingredients (sour cream, cream cheese, parmesan, and half the mozzarella).
2. Add in the spinach and Knorr soup mix. Stir well with a wooden spoon until combined. If you’re making this at home before your trip, store it in an airtight container in your cooler.
3. Lay out two large sheets of aluminum foil. Spoon the cheese mixture into the center, top with reserved mozza and fold it up, crimping the edges tightly so no melty goodness escapes.
4. Place the packet near the hot coals (not directly in the flames) and let it cook for about 20-25 minutes, until everything is warm and bubbly. You can also place it on a campfire grill, barbecue grill or cook it in a cast-iron skillet if you prefer.
5. Carefully open the foil (watch out for steam!) and transfer the dip to a bread bowl or serve it straight from the foil with tortilla chips, pita chips, or a sliced baguette.
Optional Mix-Ins
- Chopped artichoke hearts (for a spinach artichoke dip recipe vibe)
- Bacon bits (because bacon makes everything better)
- Red peppers for a little sweetness
- Jalapeño for a spicy kick
- Water chestnuts for some crunch
Tips & Tricks
- Use heavy-duty foil – regular foil might tear, so double up if needed to prevent leaks.
- Make it spicier – add fresh jalapeño or red pepper flakes if you like a little heat.
- Keep it warm – if you’re not ready to eat right away, keep the dip close to the fire on low heat to stay melty.
- Try a cast-iron skillet – ff you have one handy, this is another great way to cook the dip over an open fire like this skillet dip.
- Pair it with campfire queso – want to go all in on the cheesy dips? Make this alongside campfire queso dip for the ultimate snack spread.
Frequently Asked Questions
Can I make this dip in advance?
Absolutely! Mix everything together at home, store it in an airtight container, and just dump it into a foil packet when you’re ready to cook. The flavors blend even better when they sit for a few hours!
How do I prevent the dip from burning?
The best way to avoid burnt dip is to keep it near the coals, not in the direct flames. You can also place the packet on a campfire grill or use a cast-iron skillet for even heating.
Can I make this in the oven instead of a campfire?
Yep! Just place the foil packet on a baking sheet and bake at 375 degrees for about 20-25 minutes until golden brown and bubbly.
Camping food doesn’t have to be boring, and this cheesy dip proves it! Next time you’re out in the woods, ditch the cold dip and upgrade your camping game with this warm, smoky, melty masterpiece. Whether it’s for your next trip, next party, or just a fun party appetizer, this campfire dip will be a big hit with everyone.
Don’t forget to save this recipe and give it a five star review! If you try it, let us know how it went—bonus points if you share a pic of that golden brown bubbly cheese goodness!
Campfire Spinach Dip
Ingredients
- 1 cup sour cream
- 1 package 8 oz cream cheese, room temperature
- 1/2 cup shredded parmesan cheese
- 1/2 cup mozzarella cheese divided
- 1 package 10 oz frozen chopped spinach, thawed and drained
- 1 packet Knorr vegetable soup mix optional
Instructions
- In a large bowl, stir together all of the creamy ingredients (sour cream, cream cheese, parmesan, and half the mozzarella).
- Add in the spinach and Knorr soup mix. Stir well with a wooden spoon until combined. If you’re making this at home before your trip, store it in an airtight container in your cooler.
- Lay out two large sheets of aluminum foil. Spoon the cheese mixture into the center, top with reserved mozza and fold it up, crimping the edges tightly so no melty goodness escapes.
- Place the packet near the hot coals (not directly in the flames) and let it cook for about 20-25 minutes, until everything is warm and bubbly. You can also place it on a campfire grill, barbecue grill or cook it in a cast-iron skillet if you prefer.
- Carefully open the foil (watch out for steam!) and transfer the dip to a bread bowl or serve it straight from the foil with tortilla chips, pita chips, or a sliced baguette.